Maple Walnut Cookies
Maple sugar is a finely granulated, slightly powdery sugar; it's usually sold with the other maple products or in the specialty foods section of the supermarket. For cooking, I prefer to use Grade B maple syrup because it has a stronger maple flavor than other grades.
PREP:1 hour 30 minutes
- 1 cup Unsalted Butter, Softened
- 2/3 cups Maple Sugar
- 1/4 cup Maple Syrup
- 1 Large Egg Yolk
- 1/2 teaspoon Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 cup Walnuts, Toasted and Chopped Fine
DIRECTIONS:Cream together until lightly fluffy:
Whisk together and add:
All purpose flour
Stir just until all ingredients are well blended; do not over mix. Chill dough thoroughly at least an hour, before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Frost with Maple Icing (recipe below).
Whisk together until smooth:
1 1/2 cups confectioners sugar
5 tablespoons maple syrup
4 tablespoons unsalted butter, melted
1 tablespoon milk
Working one at a time spoon a generous tablespoon of icing on each cookie and spread to the edges using a small metal spatula or a butter knife. Hold the cookie level and gently shake to smooth out the icing. Set on a wire rack until the icing is dry.
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