SOFT MAPLE COOKIES RECIPES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. , Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners' sugar if desired.

Steps:

• Prepare the Pumpkin Cookies: Preheat oven to 375°F with oven racks in upper third and middle positions. Line 3 large baking sheets with parchment paper, and set aside. Beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg; beat until completely combined, about 15 seconds. Add pumpkin and vanilla; beat until just combined, about 30 seconds.
• Whisk together all-purpose flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined, about 30 seconds. Using a 1 tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets. Gently flatten dough with back of a spoon.
• Place 2 of the baking sheets in preheated oven, and bake until cookies are set and lightly browned, about 12 minutes, rotating baking sheets between top and middle racks halfway through bake time. Let cookies cool completely on baking sheets, about 20 minutes. Meanwhile, place 1 remaining baking sheet on middle oven rack, and bake remaining cookies for 12 minutes; let cool completely.
• Prepare the Bourbon Maple Glaze: Whisk together powdered sugar, bourbon, and maple syrup in a small bowl. Whisk in water 1 teaspoon at a time until desired glaze consistency. Dip the tops of each cookie into the glaze; return to baking sheet, glaze side up. Immediately, garnish evenly with pecans. Let stand 5 minutes. Serve or store in an airtight container up to 3 days.