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1) Preheat your oven to 350F.
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2) Blend butter, shortening, brown sugar, egg and maple flavouring in a large bowl.
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3) Blend in flour, cream of tarter, baking soda. Add up to 1/4 cup flour more if needed. The batter should be very thick.
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4) Drop by small spoonfuls on greased cookie sheet. (I tried the drop method but it didn't work, so I rolled the dough into small, small balls, about the size of a marble.)
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5) Take a glass with a flat bottom, wet the bottom and flatten the cookie. (I suggest doing a couple trial runs with your cookies by putting one cookie on the tray and baking it to check the firmness and size. It took me a few tries to get the cookies to be a soft texture without getting too brown.)
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6) Bake for 5 minutes. Put on waxed paper to cool.
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7) Let cookies cool in fridge overnight and then ice. Make icing the same day as cookies and let it firm up overnight.
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Maple icing
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1) Cream butter. Add icing sugar slowly to desired firmness. Add maple flavouring, and add milk only if you need to soften the icing.
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2) Ice the cookies by putting a good amount of icing on one cookie and then sandwiching it with one more cookie.
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3) ENJOY!
