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.

• Ready In: 30 mins
• Serves: 42
• Yields: 3 1/2 dozen

Ingredients

• 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

Directions

1. Preheat the oven to 350.
2. 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.
3. 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.
4. Preheat the oven to 350. Line baking sheets with baking paper.
5. 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.
6. Bake the cookies until golden brown, for 15-18 minutes on an insulated or double pan.
7. Let the cookies cool on the pans before removing.
8. Variations:
9. Maple Almond: Substitute almonds for the walnuts.
10. Maple Hazelnuts: Substitute hazelnuts for the walnuts.
11. Maple Pecan: Substitute pecans for the walnuts.
12. Almond: Substitute almonds for the walnuts and fruit sweeteners for all or part of the maple syrup.