MAPLE WALNUT COOKIES RECIPES
MAPLE WALNUT COOKIES RECIPE - FOOD.COM
I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from Fruit Sweet And Sugar Free cookbook. Crunchy, buttery, and maple flavored, these exceptional maple walnut cookies or the delicious variations quickly become everyone's favorite.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- Toast the walnuts in a preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulse action, until they are finely ground. Do not overprocess or you will end up with a paste.
- Cream together the butter and maple syrup. When light and fluffy, add the egg and beat well for 1 minute. Stir in the extracts, then the flour, and the finely ground nuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle.
- Preheat the oven to 350. Line baking sheets with baking paper.
- Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and place the balls 1-inch apart on the baking sheets. With lightly moistened fingers, flattern each cookie to a thickness of 1/2 inch.
- Bake the cookies until golden brown, for 15-18 minutes on an insulated or double pan.
- Let the cookies cool on the pans before removing.
- Variations:
- Maple Almond: Substitute almonds for the walnuts.
- Maple Hazelnuts: Substitute hazelnuts for the walnuts.
- Maple Pecan: Substitute pecans for the walnuts.
- Almond: Substitute almonds for the walnuts and fruit sweeteners for all or part of the maple syrup.
Nutrition Facts : Calories 146.2, FatContent 12.2, SaturatedFatContent 4.7, CholesterolContent 22.5, SodiumContent 49.1, CarbohydrateContent 8.4, FiberContent 0.7, SugarContent 3.7, ProteinContent 1.9
MAPLE-WALNUT SPICE COOKIES RECIPE | MYRECIPES
Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.
Provided by Julie Grimes Bottcher
Yield 30 cookies (serving size: 1 cookie)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
- Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
- Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
- To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
Nutrition Facts : Calories 98 calories, CarbohydrateContent 16.3 g, CholesterolContent 12 mg, FatContent 3.3 g, FiberContent 0.3 g, ProteinContent 1.2 g, SaturatedFatContent 1.1 g, SodiumContent 58 mg
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