Frosted Maple Drops

 If you have a good source of real maple syrup, this recipe from the "Better Homes and Gardens New Cook Book 15th Edition" is excellent.  My husband doesn’t think that a cookie is much good without some nuts, so I added a cup of chopped pecans.    This is a perfect take-along cookie.               

 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)

                        Maple Frosting

     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)