These are dry and crisp, intended to be enjoyed with coffee or milk. In fact, they are based on the addictive summer treat we enjoy here in the land of milk and honey: Iced strong coffee sweetened with maple syrup and cut with whole Wisconsin milk. Not too sweet or sticky, they are a neat treat when you are sitting enjoying a farmscape from the front porch.
2 sticks (1 cup) butter, softened
1 cup sugar
1/2 cup maple syrup - I used my neighbor's syrup, of course!
1 tsp vanilla extract
1 lg egg yolk
1 tsp salt
3 cups flour (I use Lonesome Stone Milling all purpose)
Maple syrup and 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, then roll out on a floured surface and cut into shapes. Bake at 350 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. Mix 2 tbsp 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. Enjoy for up to a week in a covered container, or freeze for later use. Enjoy!