FOR THE COOKIES:
3/4 cup chopped nuts
1 cup butter, softened or margarine
1/2 cup brown sugar, packed
1/2 teaspoon maple flavoring
2 cups all-purpose flour
1 tablespoon granulated sugar
¼ tsp. salt
FOR THE ICING:
3/4 cup powdered sugar
1 tablespoon milk
1 teaspoon maple flavoring
Heat oven to 350 degrees.
In an 8-inch square pan, bake nuts 6 to 8 minutes, stirring occasionally, until light brown. Spread nuts on cutting board; cool
5 minutes. Finely chop.
In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in 1/2 teaspoon maple flavor
and the egg until well blended. Stir in flour and chopped toasted nuts.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten in crisscross pattern with fork dipped in granulated sugar.
Bake 11 to 14 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
In small bowl, mix icing ingredients until smooth; drizzle over cookies.
Kay’s note: Butter works best for this recipe. If using margarine, do not use soft margarine such as Country Crock. The dough is too loose and you must add more flour. This gives you a dough ball flavorless cookie!