Frosted Maple Pyramids Recipe

Frosted Maple Pyramids Recipe photo by Taste of Home

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The cute shape of these cookies makes them a splendid sight on a Christmas cookie tray. You could use star-shaped cookie cutters in place of the round ones.

This recipe is:

Diabetic Friendly

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Frosted Maple Pyramids Recipe

Prep: 25 min. + chilling Bake: 10 min. + cooling

Yield: 18 Servings

25 10 35

Ingredients

1/2 cup shortening
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
FROSTING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
Red candied cherries, halved

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg, vanilla and maple flavoring. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness. With floured 2-in. round cookie cutters, cut out 18 circles. Repeat with 1-1/2-in. and 1-in. round cookie cutters. Place 1 in. apart on greased baking sheets.
Bake at 375° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. To assemble cookies, place a 2-in. cookie on waxed paper. Spread with 1 teaspoon frosting. Top with a 1-1/2-in. cookie; frost. Top with a 1-inch cookie; frost. Garnish with candied cherries. Yield: 1-1/2 dozen.

Nutritional Facts 1 cookie equals 151 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 71 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.

Originally published as Frosted Maple Pyramids in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p83