Maple Logs

Beat brown sugar, butter, egg and maple extract until combined. Mix in flour and beat until dough clumps together.

Refrigerate for 1-2 hours, or freeze for about 10 minutes.

Shape into 2-3 inch logs.

Bake at 375F for 6-8 minutes. Allow to cool before icing.

Beat all icing ingredients together. Depending on your preference for the thickness of the icing, you can add more or less milk. I usually use about 10 teaspoons because I like it a little more liquid-y.

There are two ways you can apply the icing.

Method 1: When my mom makes these, she dips both ends of each cookie into the icing and then rolls them in finely chopped nuts (about 1/2 cup).

Method 2: I’m a little more lazy and impatient. I lay all the cookies right next to each other in rows on a piece of waxed paper. Then I put the icing in a ziploc bag, cut off the tip and drizzle the icing over all the cookies. That way it is done a lot faster AND the entire cooke is covered in icing instead of just the ends.

Either way works and makes for a delicious cookie.