Macaroon Blossom Cookies

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup margarine, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1 large egg, room temperature
• 1 1/2 cups plus 3 tablespoons cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 36 macaroon decorative candies, 145g box Neilson macaroon candies, freeze first to harden and retain their shape during baking
• 1/2 cup flaked brazil nuts, lightly toasted or 1/2 cup medium unsweetened coconut

1. Preheat oven to 350u0b0F
2. Cream together brown and white sugar, margarine and vanilla and maple extracts.
3. Beat in egg.
4. Sift in flour, baking powder and soda and salt until combined.
5. Stir in flaked brazil nuts (or coconut).
6. Drop dough by scant round tablespoonfuls onto sprayed SHINY baking sheet.
7. Press a macaroon candy into the centre of each tablespoonful of dough.
8. Bake 10 to 12 minutes, depending on your oven.
9. Cool on wire rack.
10. Freeze really well.

brown sugar, granulated sugar, margarine, vanilla, maple, egg, cake flour, baking powder, baking soda, salt, decorative candies, nuts

Taken from www.food.com/recipe/macaroon-blossom-cookies-144933 (may not work)