Now I have to admit I made this recipe with a Bourbon Barrel Aged Maple Syrup, that I got at the National Maple Syrup Festival in Medora, Indiana in early March at Burton's Maplewood Farm. They place their syrup in a Bourbon Barrel and it absorbs the flavors and combination of maple and peppery bourbon taste amazing. But don't fear if you don't have to have this fancy syrup on hand you can get by with regular Maple Syrup and Bourbon.
Cookie Dough Ingredients: 3/4 cup sugar, 16 Tbs. (2 sticks) unsalted butter, at room
temperature, 1/2 cup Bourbon Barrel aged maple syrup (or pure maple syrup), 1 tsp. vanilla extract, 1 egg yolk, 3 cups all-purpose flour, 1/4 tsp. salt
Directions: In a bowl, beat together the 3/4 cup sugar and butter on high speed until light and fluffy, about 3 minutes. Add the maple syrup, vanilla and egg yolk and beat for 1 minute. Sift together the flour and salt directly onto the butter mixture, then beat on medium speed until combined, about 2 minutes.
Divide the dough into 2 equal portions. Working with 1 portion at a time, place the dough on a lightly floured work surface and, using a rolling pin, roll out 1/8 inch thick. Place cookies 1 inch apart on a greased baking sheet. Bake the cookies at 350 degrees for 10 minutes.
Icing Ingredients: 3/4 cup confection sugar, 2 T. Bourbon, 2 T. Bourbon Barrel aged Maple Syrup (or pure Maple Syrup), 2 tsp. vanilla. Mix together to a desired consistency and drizzle over cookies.
These cookies would be cute if you had a maple leaf cookie cutter, but regardless of the shape the warm taste of the maple and bourbon and sure to add a little jolly to your holiday cookie tray.