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 bowl. Beat at medium speed, scraping bowl often, until creamy. Add maple syrup, egg and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed 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 10-12 minutes or until cookies are set.
Place wire cooling racks over waxed paper. Cool cookies 2 minutes on cookie sheets; remove to cooling racks. Cool completely.
Combine all glaze ingredients in bowl, adding enough milk for desired consistency. 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.