maple walnut cookies recipe

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.
1 hour 30 minutes
10 minutes
2 hours
maple walnut cookies recipe
  • 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
Cream together until lightly fluffy:
Unsalted butter
Maple sugar

Beat in:
Maple syrup
Egg yolk
Vanilla extract

Whisk together and add:
All purpose flour

Stir in:

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).

Maple Icing

Whisk together until smooth:
1 1/2 cups confectioners sugar
5 tablespoons maple syrup
4 tablespoons unsalted butter, melted
1 tablespoon milk
pinch salt

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.