These delightful maple thumbprint cookies are a true celebration of maple goodness, filling your home with an enchanting aroma that lifts your spirits. An utterly joyful treat!

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 40 depending on size

Ingredients:

1 C. butter (2 sticks), softened

2/3 C. sugar

1 egg yolk and egg white separated

1 tsp. maple extract

2 1/4 C. all-purpose flour

1, 1/4 C. finely chopped walnuts, pecans or almonds (optional)

1/4 tsp. salt

Frosting:

1 1/2 C. powdered sugar

3 T. butter softened

2 T. milk, more if needed for consistency.

2 tsp. maple extract

What to do:

Preheat oven to 375 degrees. Grease cookie sheets or line with parchment paper.

Separate the egg yolk from the egg white and set aside. Cream together the butter, sugar, egg yolk, and mapleextract; add in the flour and salt. If the dough looks crumbly at first, keep mixing; it will come together. This may take 1–2 minutes.

Shape dough into 1-inch balls. Roll in slightly beaten egg white, then walnuts or your choice of nuts. Make an indentation in the center of each cookie with your thumb or the back of a teaspoon. Place on cookie sheets about 2 inches apart. Bake for 10–13 minutes, or until the edges are lightly golden. Remove from the oven and cool completely.

In a medium-size bowl, combine the frosting ingredients. Beat at low speed until smooth. Fill the center of each cooled cookie with 1/2–1 teaspoon of frosting.

For high elevations, no change.