Maple Walnut Cookies
This recipe is featured in Maple Syrup–Nature's Sweet Treat
- Servings Approximately 3 dozen cookies
- 71 grams (1/3 cup, packed) brown sugar
- 170 grams (6 ounces) unsalted* butter, softened
- 1 large egg
- 120 ml (½ cup) maple syrup
- 15 ml (1 tablespoon) dark rum or nocciolo (walnut liquor)
- 5 ml (1 teaspoon) vanilla extract
- 240 grams (2 cups) all-purpose flour
- 10 ml (2 teaspoons) baking powder
- .5 ml (½ teaspoon) sea salt*
- Generous pinch cinnamon
- 128 grams (1 cup) walnuts, toasted and chopped
- 30 ml (2 tablespoons) sugar, for rolling
*Salted butter may be used. In that case, omit adding additional salt.
Preheat the oven to 350°F.
Mix together flour, baking powder and salt.
In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until smooth and fluffy. Beat in the egg. Beat in maple syrup, rum, and vanilla extract. Slowly beat in the dry ingredients. Chill until firm.
Roll dough into balls the size of a small walnut (in the shell), roll in sugar, place on parchment lined baking sheets 1 1/2 inches apart. Bake until golden brown around the perimeter, about 15 minutes.
Transfer to racks to cool. Store in an airtight container.