Ingredients

1/2 cup butter softened

1/2 cup shortening

1 1/2 cups granulated sugar

1/4 cup brown sugar

1/2 cup pure maple sugar

1 tsp baking soda

1 tsp cream of tartar

1/4 tsp salt

3 egg yolks

1/2 tsp vanilla

2 1/2 cups all purpose flour

Maple icing:

1/4 cup heavy cream

1/4 cup melted butter

3 tbsp maple syrup

3 cups powdered sugar

Instructions:

In a large mixing bowl or in the bowl of a stand mixer beat the butter and shortening on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat until combined about 3 minutes, scraping down the sides as you go. Add in the egg yolks and vanilla and beat well. Gradually add the flour, mixing well after each addition. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least one hour.

While the dough is chilling, preheat the oven to 300°F and line a large baking sheet with parchment paper. Once chilled shape the balls into one inch balls using a tablespoon and place on the baking sheet. Place back in the fridge for 10 minutes to chill again from when dough warmed in your hands from rolling.

Bake the cookies for 12-13 minutes or until edges are set, being careful not to over bake. Remove from oven and allow to cool on cookie sheet for two minutes then transfer to a wire rack to cool completely.

To make the icing, stir together the heavy cream, melted butter and syrup in a medium bowl. Whisk in powdered sugar until thoroughly combined. Drizzle over cooled cookies and allow to set.

Store in an airtight container for 2 days or in the freezer for up to 3 months.

Recipe by: Whatmollymade.com