Wednesday, October 21, 2015

Maple Walnut Cookies


The combination of maple and walnuts is a match made in heaven. The glaze just takes these cookies to another level of maple goodness.

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/3 cup maple or maple-flavored syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon maple extract
1 cup finely chopped walnuts
For the Maple Glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon maple extract
1/2 cup finely chopped walnuts


Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or nonstick foil.

Combine the flour, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat the butter and sugar until smooth and creamy. Beat in the syrup, egg, vanilla and maple extracts until the mixture is light and fluffy. Beat in the flour mixture and walnuts until a soft dough forms.

Drop the dough by heaping tablespoons onto the baking sheets 2 inches apart, making a total of 28 cookies. With your fingers, press each mound to make 2-inch rounds.

Bake until cookies are lightly browned along the edges, about 20 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets on wire racks about 5 minutes. Transfer the cookies to wire racks to cool completely.

To make the glaze, whisk together the confectioners’ sugar, milk and maple extract in a small bowl until smooth. Drizzle over the top of each cookie. Sprinkle with the walnuts. Let stand until set, about 30 minutes.

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