Frosted Maple Pyramids

• 1/2 cup shortening
• 1/3 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon maple flavoring
• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 2 teaspoons vanilla extract
• Halved red candied cherries, optional

1. Cream shortening and brown sugar until light and fluffy. Beat in egg, vanilla and maple flavoring. Whisk flour, salt and baking powder; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours.
2. Preheat oven to 375u0b0. On a lightly floured surface, roll out dough to 1/8-in. thickness. With floured 2-in. round cookie cutters, cut out 18 circles. Repeat with 1-1/2-in. and 1-in. round cookie cutters. Place 1 in. apart on greased
3. . Bake until lightly browned, 7-9 minutes. Remove to wire racks to cool.
4. Meanwhile, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. To assemble cookies, place a 2-in. cookie on waxed paper. Pipe frosting over cookie. Top with a 1-1/2-in. cookie; pipe. Top with a 1-inch cookie; pipe. If desired, top with candied cherries.

shortening, brown sugar, egg, vanilla, maple, flour, salt, baking powder, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/frosted-maple-pyramids/ (may not work)