Maple Cookie

1) Preheat your oven to 350F.
2) Blend butter, shortening, brown sugar, egg and maple flavouring in a large bowl.
3) Blend in flour, cream of tarter, baking soda. Add up to ¼ cup flour more if needed. The batter should be very thick.
4) Drop by small spoonfuls on greased cookie sheet. (I tried the drop method but it didn’t work, so I rolled the dough into small, small balls, about the size of a marble.)
5) Take a glass with a flat bottom, wet the bottom and flatten the cookie. (I suggest doing a couple trial runs with your cookies by putting one cookie on the tray and baking it to check the firmness and size. It took me a few tries to get the cookies to be a soft texture without getting too brown.)
6) Bake for 5 minutes. Put on waxed paper to cool.
7) Let cookies cool in fridge overnight and then ice. Make icing the same day as cookies and let it firm up overnight.

Maple icing

1) Cream butter. Add icing sugar slowly to desired firmness. Add maple flavouring, and add milk only if you need to soften the icing.
2) Ice the cookies by putting a good amount of icing on one cookie and then sandwiching it with one more cookie.
3) ENJOY!