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Maple-Walnut Butter Cookies

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Yields about thirty 2-inch square cookies.

  • by from Fine Cooking
    Issue 54

  • 4-3/4 oz. (1 cup plus 1 Tbs.) all purpose flour
  • 1/4 tsp. baking powder
  • 1/4 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1/2 cup finely granulated maple sugar
  • 2 Tbs. packed light brown sugar
  • 1 large egg
  • 3 oz. (about 2/3 cup) coarsely chopped walnuts
Tip:
Be sure to use a finely granulated maple sugar for this cookie. Vermont Gold makes one that’s available in health-food stores or by mail.
Several hours or the day before baking:

In a medium bowl, sift together the flour, baking powder, and salt. With an electric mixer, beat the butter and both sugars until creamy and well blended, about 5 minutes. Beat in the egg, scrape down the sides of the bowl, and beat again until blended. Add the flour mixture, beating just until combined, and then mix in the nuts.

Transfer the soft dough to the center of a 12-inch-long piece of plastic wrap. Cover with the wrap and shape the dough into an 8-inch-long squared-off log. (Since the dough is soft, it may be hard to square off the sides completely; after chilling, the dough is easier to model.) Refrigerate for at least 3 hours or overnight.

To bake:

Heat the oven to 350°F. Cover your cookie sheets with parchment. Cut the firm dough crosswise into 1/4-inch-thick slices. Arrange the slices about an inch apart on the sheets. Bake the cookies, one sheet at a time, on a middle rack until the edges just begin to brown, 12 to 14 minutes. Let cool on the cookie sheet for 5 minutes; transfer to a wire rack to cool completely.

Make Ahead Tips

The dough can also be wrapped tightly in plastic and frozen for several weeks.

Photo: Scott Phillips

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