Maple Dunkers

This cookie comes from our friends at Soil Sisters who fought to allow WI home bakers to sell their goods. This is a great sugar cookie recipe and can be made into any shape.

2 sticks (1 cup) butter, softened

1 cup granulated sugar

1/2 cup maple syrup

1 tsp vanilla extract

1 large egg yolk

1 tsp salt

3 cups Bolted Flour - Pastry, All Purpose, Red Fife or Turkey Red

Glaze:

2 tablespoons maple syrup

Powdered sugar

Cream together butter and sugar until light and fluffy, and beat in maple syrup, vanilla and egg yolk until mixture is combined well.

Sift together salt and flour over mixture and fold in thoroughly.

Chill dough for about 15 minutes or longer, then roll out on a floured surface and cut into shapes. You can re-roll the scrap dough several times if necessary. You may need to refrigerate the dough if it becomes too soft.

Bake at 350 degrees for about 10 minutes, but watch closely for browning on appendages, especially if you are working with a shape like Wisconsin! Allow to cool on racks.

For glaze:

Mix 2 tablespoons maple syrup with as much powdered sugar as it takes to make a nice, thick glaze. Drizzle over cookies and allow to set up before storing.