Maple Glazed Waffle Cookies

¾ cup soft butter
¼ cup sour cream
½  cup vegetable oil
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon maple extract
3 ½ cups all-purpose flour
1 teaspoon cornstarch
1 ½ teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon salt

Cream butter, sour cream, oil and sugars with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and maple extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Scoop out approximately 24 -2” balls of dough. Gently roll into balls. Flatten slightly.  For a richer flavor and smoother texture, refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet.  
Bake at 350 degrees for 12+  min.
Drizzle with Maple Glaze. Let set. Share!

Maple Glaze

4 Tablespoons melted butter
½ cup maple syrup
½ teaspoon maple extract
2 cups powdered sugar
Dash of salt

Blend all ingredients in a food processor until smooth.  Set aside in freezer strength quart-sized Ziploc until ready to use.