- 15 mins
- 26 mins
Ingredients
- Cookie:
- 1/2 cup vegetable shortening
- 1/2 cup butter, softened
- 1 1/4 cups firmly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Glaze:
- 1 1/4 cups confectioners’ sugar
- 1 tsp. vanilla extract
- 4 Tbsp. pure maple syrup
Preparation
Step 1
For the cookies: Heat oven to 350ºF.
Beat together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy, about 3 minutes. Mix in flour, baking soda and salt. Be sure to add the flour about 1/2 cup at a time and mix in between additions. (At this point I chilled the dough for about 40 minutes, which was not called for in the original recipe. It is up to you if you want to do this step.)
Shape dough into 1-inch balls or use a medium cookie scoop. Place 2-inches apart on ungreased baking sheet.
Bake 10 to 11 minutes or until golden brown. Remove to cooling rack after a few minutes.
For the glaze: In a small bowl mix the sugar and extract and then mix in syrup until desired consistency. (I added a sprinkle of milk to thin out the glaze at this point as it was very thick.) Spread onto cooled cookies.