Maple Walnut Drop Cookies Food

MAPLE COOKIES

Steps:

• Beat the butter and sugar together at medium speed with an electric mixer for three minutes or until light and fluffy.
• Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.
• In a separate bowl vigorously whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts.
• Cover with plastic wrap and chill for thirty minutes.
• Preheat the oven to 350°F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper.

VERMONT MAPLE COOKIES

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.

CHEWY MAPLE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

MAPLE WALNUT COOKIES

Steps:

• 1. Heat oven to 350 degrees. Line your baking sheets with parchment paper.
• 2. Place brown sugar, shortening, maple syrup, vanilla, and maple extract in large bowl; Beat at medium speed of mixer until well blended. Add egg; beat well.
• 3. Combine flour, salt, baking soda and cinnamon. Add to shortening mixture; beat at low speed just until blended. Stir in chopped walnuts.
• 4. Drop dough by rounded tablespoonfuls 3 inches apart onto parchment paper on sheet. Press walnut half into center of each cookie.
• 5. Bake one cookie sheet at a time at 350 for 8-10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Do not overbake. Cool cookies completely. Makes 3 dozen

MAPLE-WALNUT COOKIES

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 COOKIES

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.

MAPLE GLAZED WALNUTS

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.

MAPLE WALNUT DROP COOKIES

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.

MAPLE-NUT COOKIES WITH MAPLE ICING

Steps:

• Heat oven to 350 degrees. In an 8-inch square pan, bake pecans 6 to 8 minutes, stirring occasionally, until light brown. Spread nuts on cutting board; cool 5 minutes. Finely chop.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in 1/2 teaspoon maple flavor and the egg until well blended. Stir in flour and chopped toasted pecans.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 11 to 14 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix icing ingredients until smooth; drizzle over cookies.

WALNUT CHOCOLATE DROP COOKIES

Steps:

• Melt chocolate squares.
• Preheat oven to 350.
• Sift together: flour, salt, baking soda.
• Add: Shortening, brown sugar, egg, milk, vanilla.
• Beat 2 minutes on#2 speed.
• Add: Chocolate and nuts.
• Beat 1 minute on#3 speed.
• Drop by teaspoons onto cookie sheet.
• Bake for 15 minutes.