Frosted Maple Butter Cookies

Frosted Maple Butter Cookies
  1. 1 cup unsalted butter, softened
  2. 1 cup Fuller’s Sugarhouse pure maple sugar
  3. 1⁄2 cup Fuller’s Sugarhouse pure maple syrup Dark–Robust taste
  4. 1 large egg yolk
  5. 1 teaspoon salt
  6. 3 cups all-purpose flour
Maple Glaze
  1. 1 1⁄4 cups confectioners' sugar
  2. 1 teaspoon vanilla
  3. 1⁄4-1⁄3 cup Fuller’s Sugarhouse pure maple syrup
  1. Cream butter and sugar until light and fluffy; beat in Fuller’s Sugarhouse pure maple syrup Dark–Robust taste and egg yolk.
  2. Combine salt and flour; fold into butter mixture.
  3. Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight. Dough may be made 4 days ahead and kept chilled.
  4. Preheat oven to 350°.
  5. Divide dough in half; place remainder back in refrigerator.
  6. Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
  7. Cut out cookies with floured cutters; reroll any cut any scraps.
  8. Repeat process with second batch of dough.
  9. (If using maple leaf cutters, mark cookies decoratively with back of knife.).
  10. Bake at 350° for 12-15 minutes until golden.
  11. While cookies are cooling, combine ingredients for glaze.
  12. When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
  13. Cookies keep in airtight containers 1 week.
Fuller's Sugarhouse