Brown Sugar Cookies with Maple Drizzle

I don't often bake something that I read about in the paper, but these were nice! They had soft interiors, but were chewy at the edges. Reminscent of graham crackers in flavor. Nice cookie, easy to put together. Not a showstopper, but nice and easy and filling.

Brown Sugar Cookies with Maple Drizzle
The News & Observer newspaper

2	c flour
1 tsp	baking soda
1/4 tsp	fine sea salt
3/4	c unsalted butter, softened
1	c dark brown sugar
1/4	c + 1 T maple syrup
1	egg, room temperature
1 tsp	vanilla extract
1/2	c powdered sugar

Heat oven to 375. Prep 3 cookie sheets.

Whisk flour, soda and sa.t

In bowl of a mixer, beat together butter and brown sugar until smooth and creamy.

Add 1/4 c maple syrup pand beat until incorporated. Beat in egg and vanilla until belnded.

Fold in the flour mixture and fold until no traces of flour remain.

Use a 1 1/4" cookie scoop to drop dough onto sheets, spacing 2" apart.

Bake 12 minutes, until dark golden brown. Cool completely on the sheets on wire racks.

Combine powdered sugar, remaining 1 T syrup, 1 T water and a tiny pinch of salt in a small bowl. Taste and add more salt if needed. Drizzle over cooled cookies. Let stand until drizzle hardens.

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