Maple Pecan Cookies

Mom has been making these cookies for a couple of years now. They are extremely yummy - right on par with Chocolate Chip.  Even better - make the cookie dough in advance and stick in the fridge so that you can make a dozen whenever you have a mind to eat them.  The fresh baked is so much better than freezing prebaked and thawing.

Vanilla Chip Maple Cookies

Debra Hogenson, Brewster, MN (published in Taste of Home Annual 2002)

1 cup shortening
1/2 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon maple flavoring
3 cups all-purpose flour
2 teaspoons baking soda
2 cups vanilla or white chips
1/2 cup chopped pecans

Frosting:
1/4 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon maple flavoring
4 to 6 tablespoons milk
3 1/2 cup pecan halves

In a mixing bowl, cream shortening, butter and brown sugar. Add eggs, once at a time, beating well after each.  Beat in vanilla and maple flavoring. Combine the flour and baking soda; gradually add to creamed mixture. Stir in vanilla chips and pecans.

Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.  Bake in 350 F for 8-10 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. In a mixing bowl, cream butter and confectioners' sugar. Beat in maple flavoring and enough milk to achieve spreading consistency. Frost cooled cookies. Top each with a pecan half.  Yield: about 7 dozen.