Here’s another recipe I used from a physical cookbook (authored by a baker who started out with a food blog). The maple walnut flavor was a great way to add diversity to my Christmas cookies this year. I decorated half of the cookies with festive sprinkles and the other half with crushed walnuts.
I very much enjoyed these cookies, but its fans were in the minority. The maple flavor is derived entirely from an extract that I found lost its flavor quickly as the cookies spent time in the freezer and sat out on the counter-top. Eventually, they started to taste more like a bland shortbread than the original intended flavor. I wonder if a recipe using both maple syrup or maple sugar would retain the flavor better.
MAPLE WALNUT SLICE-AND-BAKE COOKIES
Based on a recipe in this book.
2 cups (240 g) all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup unsalted butter, room temperature
2/3 cup (150 g) packed dark brown sugar
1 large egg, room temperature
1 1/2 tsp. maple extract
1 1/4 cups chopped walnuts, divided
1/2 cup (60 g) coarse sugar, for rolling
8 oz. white chocolate bars, coarsely chopped
- In a medium bowl, whisk flour, cinnamon, and salt.
- In the bowl of a stand mixer with paddle attachment, beat butter on medium-high speed for ~1 minute.
- Add the brown sugar and beat on medium-high speed ~2 minutes.
- Add the egg and maple extract, then beat on high speed ~1 minute until combined. Scrape sides as needed.
- On low speed, add dry ingredients to wet ingredients until combined.
- Beat in 1 cup chopped walnuts.
- Turn dough out onto floured work surface, bring together, then divide in half.
- Shape each half into an 8″ log, about 2 1/2″ in diameter.
- Wrap each log with plastic wrap and chill for at least 4 hours.
- Heat oven to 350 degrees. Prepare baking sheets.
- Pour course sugar onto large plate.
- Remove logs from refrigerator, then roll in coarse sugar.
- Slice each log into 12 cookies, and place 2″ apart on baking sheet.
- Bake 12-14 minutes, or until brown around the edges.
- Cool cookies for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
- Melt white chocolate in double boiler. Prepare baking sheet with parchment paper.
- Dip each cookie halfway into white chocolate, then sprinkle remaining walnuts on dipped part. Allow white chocolate to set for 30 minutes on prepared baking sheet.
NOTE: The recipe yielded ~24 cookies. I baked my cookies for 12-13 minutes.