Oops, I got behind with all that’s keeping us distracted temporarily but today I want to share the recipe for Vermont Maple Cookies with Maple Frosting, given to me by my dear friend, Laurinda. Our customers at Mom’s Schoolhouse Diner enjoyed these, I love them, and now our guests enjoy them at the Bed and Breakfast.
Vermont Maple Cookies
Cream together ½ cup Crisco, ½ cup sugar, and 1 cup brown sugar. Add 2 eggs and then blend in 1 cup sour cream and 1 tablespoon maple syrup. I add a little more and the original recipe called for maple flavoring. Be sure to use a medium to dark maple syrup for better flavor.
Then stir in 2 ¾ cup unbleached flour, ½ teaspoon baking soda, and a little salt. The recipe called for 1 cup chopped walnuts in the batter but I waited and put the walnuts on top of the frosting leaving some cookies without for those who didn’t like or couldn’t have walnuts.
Drop by tablespoon on ungreased cookie sheet and bake in preheated 375 degree oven for 10 minutes. Be careful to not over bake them. Not the same.
Maple Butter Frosting
Mix ½ cup (one stick) softened butter with 2 cups confectioners sugar, 2 teaspoons maple syrup (or maple flavoring) and 3 Tablespoons hot water. So good. Frost the cookies when cooled and add the chopped nuts if you didn’t put them in the cookie batter.
If you want, here is the recipe plain and simple:
Vermont Maple Cookies with Maple Butter Frosting:
½ cup Crisco
½ cup sugar
1 cup brown sugar
1 cup sour cream
1 tablespoon maple syrup (or maple flavoring)
2 ¾ cup unbleached flour
½ teaspoon baking soda
1 cup chopped walnuts (optional and could be sprinkled on top of frosting)
Bake on ungreased cookie sheet at 375 degrees for 10 minutes
Maple Butter Frosting:
½ cup softened butter
2 cups confectioners sugar
2 teaspoons maple syrup (or maple flavoring)
3 tablespoons hot water
Let me know how you like them. Sharon