WILD RICE AND MAPLE COOKIES 1 cup packed brown sugar 2/3 cup butter or margarine, softened 1/3 cup real maple syrup or maple-flavored syrup 2 tablespoons whipping (heavy) cream or milk 1 teaspoon maple extract 1 egg 2 cups all-purpose flour 3/4 teaspoon baking soda 1 1/4 cups cooked wild rice 1/2 cup chopped nuts 1/2 cup golden raisins Maple Frosting (recipe follows) Heat oven to 350°F. Beat brown sugar, butter, maple syrup, whipping cream, maple extract and egg in large bowl with electric mixer on medium speed until creamy. Beat in flour and baking soda on low speed. Stir in wild rice, nuts and raisins.

Drop dough by rounded tablespoonfuls about 3 inches apart onto ungreased cookie sheet.

Bake 12 to 14 minutes or until edges are deep golden brown. Cool 5 minutes; carefully remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Frost with Maple Frosting.

Makes about 3 1/2 dozen cookies.

MAPLE FROSTING

3 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup real maple syrup or maple-flavored syrup

Beat all ingredients in medium bowl with electric mixer on medium speed, or mix with spoon, until smooth and spreadable.

1 Cookie: Calories: 155 (Cal. from fat: 55), Fat: 6g (Saturated: 3g), Cholesterol: 15mg, Sodium: 60mg, Carbohydrate: 25g, Protein: 1g.

[Gold Medal, Let's Bake! no.30]