1/2 cup firmly packed brown sugar
1/4 cup real maple syrup*
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely chopped pecans or walnuts
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons real maple syrup*
2 to 3 teaspoons milk
Heat oven to 350°F. Combine 1/2 cup butter and brown sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add maple syrup, egg and vanilla; continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Shape dough into 1-inch balls, flouring hands, if necessary. Shape half of balls into 4-inch logs.
Place logs, 2 inches apart, onto ungreased cookie sheets. Place 1 ball at top of each log; flatten ball slightly. Make 5 to 6 cuts into flattened ball with sharp knife to resemble strips of straw. Bake for 10 to 12 minutes or until cookies are set. Place wire cooling racks over waxed paper. Cool cookies 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
Combine all glaze ingredients in small bowl, adding enough milk for desired consistency; mix until smooth. Drizzle over broom handles.
*Substitute imitation maple pancake syrup.
Real maple syrup is created by boiling the sap from maple trees. It has a thick, syrupy consistency and a sweet, maple flavor. Imitation maple syrup is mostly corn syrup with a small amount of maple flavoring. Either syrup can be used in this recipe.