Frosted Maple Drops
1 Cup Butter -- softened
1 Cup Brown Sugar – packed (8 ounces)
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Cup Pure Maple Syrup
1 Large Egg
1 Teaspoon Vanilla
4 Cups Flour, All-purpose (1 pound 2 ounces)
1 Cup Pecans, chopped (optional)
1/2 Cup Evaporated Milk -- or heavy cream
6 Tablespoons Butter -- melted
1 Teaspoon Maple Extract
4 Cups Powdered Sugar -- as needed
Preheat oven to 350°. Lightly grease cookie sheets; set aside. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Add maple syrup, egg and vanilla, beat until combined. Beat in as much of the flour as you can. Stir in any remaining flour.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets; flatten slightly. Bake for 8-10 minutes or until tops are set. transfer to wire rack; cool.
Frosting: In a medium bowl, whisk together evaporated milk or cream, melted butter and maple flavoring. Gradually stir in powdered sugar until mixture is icing consistency. Spread tops of cooled cookies with icing.
8 Dozen (96 cookies)
2014 Cost: $7.59 or 94¢ per dozen without nuts and with purchased maple syrup
Per Serving (without nuts): 70 Calories; 3g Fat (36.2% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.