{Chewy Maple Sugar Cookies}
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups granulated sugar
1/4 cup packed brown sugar
1/4 cup pure maple syrup
1 teaspoon maple extract (optional, but gives the cookies even more maple flavor)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
Maple Icing
Maple Icing: Ingredients
1/4 cup whipping cream or milk
1/4 cup butter, melted
3 tablespoons pure maple syrup
3 to 4 cups powdered sugar
Preheat oven to 300 degrees F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, maple syrup, maple extract, baking soda, cream of tartar, and salt. Beat until combined, scraping bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 12 to 14 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool. (Centers will dip slightly as cookies cool) Drizzle with Maple Icing. Makes about 48 cookies.
Maple Icing: In a medium bowl, stir together whipping cream or milk, melted butter and pure maple syrup. Whisk in powdered sugar to make an icing of drizzling consistency.
To store: Layer cookies between sheets of waxed paper in an airtight container, cover. Store at room temperature for up to 2 days or freeze for up to 3 months.
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