As promised, here is the recipe for the Maple Buttermilk Cookies I mentioned last week. These are SO yummy (almost as good as a cupcake :-). The cookie is mild and slightly nutty tasting... and the frosting is sweet and rich with a hint of maple. Together, it's the perfect balance!
Maple Buttermilk Cookies
Preheat oven to 350 degrees (Fahrenheit). Cream together 1 c. sugar and 1/2 c. shortening. Add 3 eggs (beating well after each one) and 1 tsp. vanilla. In a separate bowl mix together: 3 1/2 c. flour, 1 tsp. soda, 1 tsp. baking powder, and 1 tsp. salt. Measure 3/4 c. buttermilk and add to egg mixture alternately with the flour mixture (mixing well in between). *Do be careful not to over mix the dough at this point, as it will become tough....just mix enough to blend. Stir in 2/3 c. chopped nuts (I use whatever I have on hand....but pecans are especially tasty in this recipe). I use a cookie scoop (two teaspoons would also work) to drop on to a lightly greased cookie sheet. Bake for 8-10 minutes or until just barely golden on the bottom. Remove from oven and let sit on cookie sheet for another minute or two then transfer cookies to cooling rack.
Maple Buttercream Frosting
Melt together 1/3 c. water and 1/3 c. butter (no substitutions..because you will taste it!). Transfer to a mixing bowl and add: (most of these are to taste) vanilla, maple flavoring, real maple syrup, and powder sugar (keep adding powder sugar until the frosting has a almost stiff consistency). Finally, add 1-2 Tbsp. shortening and beat well. (The shortening will keep your frosting soft and give it a little bit of shine).