Vermont Maple Cookies

I made these cookies twice last week- the last time I brought them to a work potluck and everyone really enjoyed them.  I personally love the maple glaze on these and think it would be awesome for other baked goods.  (Doughnuts, scones, etc).  I left out the white chocolate chips (too sweet, I think) and the nuts (for sharing with others) in this recipe.  I made regular-sized cookies the first time, and the second time, I used a mini cookie scoop (those are the cookies shown).  It made more, and the mini cookies felt just as satisfying as a larger one. 

Vermont Maple Cookies
adapted from Taste of Home

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon maple flavoring
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

MAPLE GLAZE:
1/3 cup butter, cubed (use salted, or add some salt to the glaze)
1-3/4 cups confectioners' sugar
1/3 cup real maple syrup
1/4 teaspoon maple flavoring

1.  Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. 

2.  Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. (Can make smaller cookies; baked less time.)  Cool on pans 2 minutes. Remove to wire racks to cool completely.

3.  For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners’ sugar, syrup and maple flavoring until smooth.  Spread or drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

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