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Frosted Maple Pyramids

 Frosted Maple Pyramids
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.
18 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling


  • 1/2 cup shortening
  • 1/3 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon maple flavoring
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Red candied cherries, halved


  • 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.

2 of 2

Frosted Maple Pyramids (continued)

Directions (continued)

  • 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.