Prep 15 mins
Cook 15 mins
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.
- 3 cups walnuts
- 1 1⁄2 cups butter (3/4 pound, substitute margarine for dairy free)
- 3⁄4 cup pure maple syrup
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 3⁄4 teaspoon almond extract
- 1 1⁄2 cups unbleached white flour
- 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.
- 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.