Vermont Maple Cookies for Christmas

This cookie has the most wonderful aroma as it bakes, filling the air with the scent of maple syrup.

They are soft and moist.  Warning: it is very  difficult to eat just one.

I hope you will try it and that it becomes a part of your holiday baking tradition.


**Click on this post to see the full recipe, including glaze.


Vermont Maple Cookie

1/2 cup of Crisco Shortening                             
(do not use margarine or butter)                           1 Tbsp. maple extract
1 cup brown sugar                                                2 cups all-purpose flour
1/2 cup white sugar                                              1/2 tsp. baking soda
2 eggs                                                                   1 tsp. salt
1 cup sour cream                                                  1 cup chopped pecans

Combine Crisco, sugars, and eggs. Beat until completely blended. Add sour cream, and extract, mix well. Stir in flour, soda, salt and nuts.

Spoon walnut sized mounds onto a greased cookie sheet (I grease parchment paper), Bake at 375 degrees for 8-10 minutes.  The cookies will feel spongy went touched but won't leave an imprint when done.  Cool and add glaze. Recipe below.

Glaze:  Melt 1/2 cup of butter and brown. When brown, remove from heat and stir in 4 cups of powdered sugar and 4 tsps. of maple extract. Add enough water to swirl on top of each cookie.  Add a pecan half to the top.