MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
MAPLE-WALNUT SPRITZ COOKIES
After taking a trip to Vermont during maple harvest season, I just had to make something using maple syrup. Because I love maple, walnuts and spritz cookies, I combined all those elements to create these perfectly delicious bites. I adore the aroma when these are baking.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a bowl, cream butter and brown sugar until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, ground walnuts, baking powder and salt; gradually beat into creamed mixture (dough will be soft)., Using a cookie press fitted with a flower or star disk, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with coarse sugar. Top with walnuts., Bake 10-12 minutes or until bottoms are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts :
FROSTED MAPLE COOKIES
Living in New England, I've come to appreciate the unique qualities of our area. Many people here enjoy the flavor of maple in their recipes, and I love this adaptation of an old favorite. -Connie Borden, Marblehead, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Preheat oven to 375°. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks. , For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.
Nutrition Facts : Calories 294 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 184mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
- On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.
MAPLE WALNUT-BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
- Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
- Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
- Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.
MAPLE WALNUT COOKIES
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.
Provided by internetnut
Categories Drop Cookies
Time 30m
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, Fat 12.2, SaturatedFat 4.7, Cholesterol 22.5, Sodium 49.1, Carbohydrate 8.4, Fiber 0.7, Sugar 3.7, Protein 1.9
MAPLE GLAZED WALNUTS
Provided by Ellie Krieger
Categories appetizer
Time 15m
Yield Six 1/3 cup servings
Number Of Ingredients 3
Steps:
- Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
FROSTED MAPLE WALNUT COOKIES
Love these! If you like maple you will love these. Perfect for those rainy, cool days of fall. Wonderful for Thanksgiving and Christmas.
Provided by The MysticWood
Categories Dessert
Time 40m
Yield 4 1/2 dozen, 27 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Cookies:
- Cream butter and sugar. Add maple flavor and eggs.
- Add dry ingredients and mix.
- Stir in walnuts.
- Place tablespoon sized cookies on an ungreased cookie sheet, bake for about 10 minutes.
- Cool.
- Mix frosting ingredients, spread on cooled cookies.
- Note: If you make the frosting after all the cookies are baked and cooling. It times out just about right.
Nutrition Facts : Calories 308.2, Fat 12.7, SaturatedFat 5.5, Cholesterol 43.9, Sodium 122.1, Carbohydrate 46.6, Fiber 1.3, Sugar 33.4, Protein 3.6
MAPLE WALNUT DROP COOKIES
I've only made these once, and they spread out waaay too thin. I think I may have overgreased the pan? But the flavor is still delicious, so they're definitely worth a second try. From a British Cookbook by the name of The Complete Biscuit & Cookie Book.
Provided by Torrig
Categories Drop Cookies
Time 1h20m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Sift together flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.
- In a large bowl beat butter until creamy. Add brown sugar and beat until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in maple syrup until combined.
- In 3 batches, add flour mixture and coffee, beginning and ending with flour mixture. If the batter seems too stiff, you can add more coffee or water, but it must stay stiff enough to drop. Refrigerate dough until chilled, about half an hour.
- Preheat oven to 350 degrees and lightly grease two cookie sheets. Drop dough onto cookie sheets, two inches apart, keeping excess dough refrigerated.
- Bake until golden and firm to the touch, rotating sheets halfway through the baking time. Let sheets cool on a cooling rack slightly then remove cookies to cooling racks to cool completely.
- Repeat with any remaining dough.
Nutrition Facts : Calories 87.1, Fat 5.5, SaturatedFat 2.1, Cholesterol 16.4, Sodium 65.6, Carbohydrate 8.6, Fiber 0.4, Sugar 3.6, Protein 1.4
FROSTED MAPLE WALNUT COOKIES
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°F. In large bowl, combine brown sugar and 1 cup margarine beat until light and fluffy. Add 1 to 2 teaspoons maple flavor and eggs blend well.2. Add all-purpose flour, whole wheat flour, baking soda and salt mix well. Stir in walnuts. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.3. Bake at 350°F. for 7 to 9 minutes or until light golden brown. Cool 2 minutes remove from cookie sheets. Cool 5 minutes or until completely cooled.4. In medium bowl, combine all frosting ingredients beat until smooth. Spread each cooled cookie with frosting.High Altitude (above 3500 feet): Increase all-purpose flour to 2 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 160 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 80 mg 3% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 2% * Sugars: 17 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatSee Cook's Note: Tips for Making Drop Cookies
Nutrition Facts : Nutritional Facts Serves
MAPLE-WALNUT OATMEAL COOKIES
Maple and oatmeal are a satisfying pair, especially when enriched with brown sugar and shredded coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside.
- In a small saucepan over medium heat, combine the butter, maple syrup, and golden syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in walnuts.
- Form balls, using 3 tablespoons of dough, and place about 3 inches apart on prepared cookie sheets, 6 to a sheet. Flatten each of the balls slightly.
- Bake until golden brown and set, about 20 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week.
FROSTED PUMPKIN-WALNUT COOKIES
This is my adopted recipe.I have made these now and if you like pumpkin and walnuts you will like these. The original recipe didn't have any nuts in the ingredient list so I tried 1 cup and that seemed to be fine. No milk was listed so I used about 1 tablespoon in the icing. She/He also had 84 as the amount, I only got 58 cookies. Even DH, the picky one, enjoyed them.
Provided by Dorel
Categories Drop Cookies
Time 27m
Yield 58 cookies
Number Of Ingredients 14
Steps:
- Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Stir in pumpkin and vanilla.
- Combine flour, baking powder, salt, and pumpkin pie spice.
- Gradually add to creamed mixture, mixing well.
- Stir in walnuts.
- Chill for at least 1 hour or until ready to bake.
- Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
- Bake at 375F for 11-12 minutes.
- Cool on wire racks.
- Frost with Maple Frosting.
- (Maple Frosting).
- Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
- Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
- Add maple extract, and beat well.
Nutrition Facts : Calories 97.3, Fat 3.9, SaturatedFat 1.7, Cholesterol 12.8, Sodium 64.2, Carbohydrate 14.9, Fiber 0.3, Sugar 10.2, Protein 1.1
VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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