These are a childhood favorite of mine and I always make them at the first sign of Autumn. They are soft and rich with maple flavoring.
1/2 cup shortening
1 1/2 cups light brown sugar, packed
1 cup sour cream
2 tablespoons maple extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Heat oven to 375 degrees. Drop rounded tablespoonfuls of dough about 2” apart on greased baking sheet. If you don't grease the baking sheet they will stick. Bake about 10-12 minutes, or until almost no imprint remains when touched lightly. When cooled, spread with maple butter glaze.
Maple Butter Glaze
1/2 cup butter
2 cups confectioner's sugar, sifted
2 teaspoons maple extract
2-4 tablespoons hot water
In a small sauce pot, heat butter until golden brown. Blend in sugar and maple extract. Stir in 2 to 4 tablespoons hot water until icing runs off a spoon.
Also, I tend to dip the top of the cookies into the pot of glaze which I think is easier than trying to spread it evenly.
