Stress baking has its perks! These Maple Walnut Cookies are irresistible. Chewy inside with the satisfying crunch of walnuts and a thin crust. The combo of walnuts with warm maple syrup, butter and brown sugar smells and tastes amazing. This multi-step recipe is exactly the kind of distraction I need right now during the 2020 election. Don’t let the three parts intimidate you; the recipe is worth the effort and can made across different days. Enjoy!
CANDIED MAPLE WALNUTS
½ tablespoon butter
1/3 cup (100g) maple syrup
2 cups (256) walnut halves
¼ teaspoon salt
COOKIE DOUGH
2 1/3 cup (280g) flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick or 113g) butter, softened
1 cup (213g) brown sugar (dark or light)
¼ cup (80ml) maple syrup
1 teaspoon vanilla
1 teaspoon maple extract
1 egg, beaten
1 cup (130g) candied walnuts, chopped
TOPPING
2 tablespoons (40g) maple syrup
1 tablespoon butter
½ cup (54g) powdered sugar
¼ cup (32g) candied walnuts, chopped
Makes around 3 dozen cookies.
CANDIED MAPLE WALNUTS
Over medium heat, melt the butter to lightly coat the bottom of a skillet.
Add the walnuts, maple syrup and salt.
Stir frequently for 3-4 minutes.
You know the candied nuts are roasted when the maple syrup thickens to a caramel.
Spread nuts on a plate to cool completely.
Store nuts in a covered jar until ready to use. After making the Maple Walnut Cookies, you will have extra candied nuts for sweet snack!
COOKIES
Allow cold ingredients to sit out to reach room temperature.
Line cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the soft butter and brown sugar until paler in color. Add the maple syrup, vanilla, maple extract and beaten egg. Beat well.
Slowly add the dry ingredients into the large bowl. Mix well.
Stir in the chopped candied walnuts until just combined.
Wrap the dough in plastic wrap.
Chill in the fridge for at least 2-3 hours, or up to 3-4 days.
Preheat oven to 350° Fahrenheit.
If the dough chilled longer than a few hours, allow it to sit out for 30 minutes to soften a little.
Shape 1 ½ tablespoons of dough into balls (the size of a ping pong ball). Space a couple inches apart on lined cookie sheets.
Bake for 13-14 minutes. You know the cookies are done when they turned golden and the centers are a little soft. Bang the cookie sheet down on the counter top to flatten any puffy cookies.
After a few minutes, transfer the cookies from the cooking sheet to a wire rack.
Cool completely before decorating.
TOPPING
Chop the candied walnuts into small pieces.
Over low heat, melt the butter and maple syrup in a sauce pan until just combined.
In the small bowl, pour the warm syrup mixture over the powdered sugar. Whisk until well mixed.
Drizzle the icing over the cookies.
Place candied walnuts on icing, which will start to harden within a couple of minutes but will take an hour to be completely set.