Kriss Marion, of the Circle M Farm in Blanchardville, Wis., is one of the plaintiffs in a case aimed at ending Wisconsin's ban on selling homemade cookies.
She writes: "This recipe is based loosely on the wonderful Wisconsin way to enjoy iced coffee in the summer: sweetened with Wisconsin maple syrup and splashed liberally with Wisconsin milk.
"This dunker is dry and not-too-sweet, perfect to dip into hot or cold coffee and enjoy on a front porch somewhere while you watch the chickens strut by."
Wisconsin Maple Dunkers by Kriss Marion
2 sticks (1 cup) butter, softened
1 cup sugar
1/2 cup maple syrup
1 tsp vanilla extract
1 large egg yolk
1 tsp salt
3 cups flour (I use Lonesome Stone Milling all purpose)
Cream together butter and sugar until light and fluffy, and beat in maple syrup, vanilla and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly.
Chill dough for about 15 minutes, then roll out on a floured surface and cut into shapes.
Bake at 350 degrees for about 10 minutes, but watch closely for browning on appendages, especially if you are working with a shape like Wisconsin! Allow to cool on racks.
Mix 2 tbsp maple syrup with as much powdered sugar as it takes to make a nice, thick glaze. Drizzle over cookies and allow to set up before storing.
Enjoy for up to a week in a covered container, or freeze for later use.
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