{"id":1922,"date":"2012-07-08T22:58:00","date_gmt":"2012-07-08T22:58:00","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1922"},"modified":"2012-07-08T22:58:00","modified_gmt":"2012-07-08T22:58:00","slug":"maple-walnut-cookies","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1922","title":{"rendered":"MAPLE WALNUT COOKIES"},"content":{"rendered":"

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My dear friend Dellis is a wonderful baker.\u00a0 Delicious little nibbles come out of her kitchen, and lucky me,\u00a0 present themselves for enjoyment.\u00a0 Dellis is the only person I know who carries little brown paper bags of cookies with her in case she runs into a friend. She is also generous in sharing her recipes.\u00a0 These decadent, rich, almost shortbread- like cookies are one of her famous paper bag cookies.\u00a0 The recipe has just a few ingredients, and is easy to make.\u00a0 Serve them with a pitcher of icy cold lemonade and you will have a perfect summer afternoon treat.\u00a0 I absolutely guarantee you won’t be able to eat just one!<\/p>\n

MAPLE WALNUT<\/strong>\u00a0COOKIES<\/strong>\u00a0 (makes about 3 1\/2 dozen)<\/p>\n

Preheat oven to 325\u00b0F, with the rack in center of the oven.<\/p>\n

2 sticks (8 oz.) unsalted butter, softened<\/p>\n

1\/2 cup granulated sugar<\/p>\n

1 large egg yolk<\/p>\n

1 teaspoon pure maple extract (found in health food and good grocery stores)<\/p>\n

2 cups all-purpose flour<\/p>\n

1 1\/4 cups (4 1\/2 oz.) coarsely chopped toasted walnuts (toast them in a dry saute pan over medium heat, watch them carefully, they roast in a just a couple of minutes)<\/p>\n

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In a stand mixer beat the butter until pale and creamy, about 3-4 minutes.<\/p>\n

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Gradually beat in the sugar until well blended and fluffy.<\/p>\n

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Add the egg yolk and maple extract and beat at low speed until incorporated.<\/p>\n

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Add the flour and the nuts and mix at the lowest speed JUST until the flour is incorporated into the butter mixture.<\/p>\n

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Turn the dough out onto plastic wrap or wax paper and form into a disc.<\/p>\n

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Divide the dough in half and wrap each dis\"\"<\/a>k in plastic and refrigerate until chilled.\u00a0 At least 2 hours or overnight.<\/p>\n

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Let the dough stand at room temperature for 10 minutes before rolling it out.\u00a0 Roll out each disk of dough 1\/4 inch thick between 2 sheets of wax paper.<\/p>\n

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Cut the dough into 2-inch rounds and transfer to baking sheets lined with parchment paper.<\/p>\n

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Refrigerate or freeze the cookies for 10 minutes prior to baking.\u00a0 They will hold their shape better during cooking.<\/p>\n

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Bake your cookies for 20 to 25 minutes. \u00a0 They should be lightly golden in colour, and firm to the touch. \u00a0 Transfer the cookies to wire racks to cool.<\/p>\n

Chef Notes:\u00a0 The dough can be frozen for up to 1 month.<\/p>\n

The cookies will keep for up to 1 week in a tightly sealed tin. (Hidden away from marauding cookie loving husbands).<\/p>\n

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MAPLE WALNUT COOKIES<\/span><\/span><\/td>\n\n
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#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
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Recipe Type: shortbread type cookie<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 10 mins<\/span><\/div>\n
Cook time: 20 mins<\/span><\/div>\n
Total time: 30 mins<\/span><\/div>\n
Serves: 42 cookies<\/span><\/div>\n
Buttery, maple-flavoured cookies that easy to make and bake. The recipe can easily be doubled or tripled.<\/span><\/div>\n
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Ingredients<\/div>\n