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Maple-Walnut Butter Cookies

Scott Phillips

Yield: Yields about thirty 2-inch square cookies.


  • 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


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.


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.


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