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ABOUT THIS RECIPE
These are crisp refridgerator cookies that are great when baked as needed. You may keep the dough in the refrigerator up to one week before baking.
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1.
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In large bowl, cream the butter and sugar. Add egg, vanilla and maple flavoring. Beat well.
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2.
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Stir flour, salt and baking soda together. Stir into the creamed mixture until dough is smooth. Chill for 30 minutes.
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3.
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Shape dough into a 12 inch roll. Wrap in plastic film. Chill 4 to 24 hours.
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4.
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Cut into 1/4 inch slices. Place in lightly greased cookie sheet, 1 inch apart.
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5.
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Gently press 4 to 6 nut pieces into each cookie.
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6.
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Bake at 350F for 10 minutes or until golden but not browned.
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7.
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While cookies bake, prepare frosting: Combine brown sugar, corn syrup and 1 Tbsp water in saucepan. Bring to a boil, stirring. Mix in powdered sugar and remaining 1 Tbsp water. Beat until blended. Let stand until cooled. Add more water, if necessary to make frosting spreadable.
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8.
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With spoon, spread frosting on warm cookies
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