Soft and chewy maple syrup and walnut cookies!
BE PICTURED IN; CHARACTERIZED IN:
I find the taste of maple syrup soothing. Its caramel sweetness and amber tone are like wrapping yourself in a blanket with your loved one or sitting in front of a warm fire.
Maple Cookies
Be sure to use Grade B maple syrup (Grade B syrup is made late in the season and therefore has a darker, richer, more maple flavor than Grade A) if you can for this recipe, as it will stand up to the brown sugar in baking . If you only have an A grade, that’s fine too.
ingredients
-
1/2 cup (1 Floor) unsalted butterroom temperature
-
1 Cup dark brown sugar
-
1 teaspoon vanilla extract
-
1 big egg
-
1/2 Cup plus 1 tablespoon maple syrup (preferably class B)
-
2 cups all purpose flour
-
1/2 teaspoon baking soda
-
1/2 teaspoon Salt
-
3/4 Cup chopped walnuts
method
-
Beat butter and sugar on medium speed with electric mixer for three minutes or until light and fluffy.
-
Add vanilla extract and egg and mix well. Add the maple syrup and stir well.
-
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in walnuts.
-
Cover with cling film and refrigerate for 30 minutes.
-
Preheat oven to 350°F. Drop spoonfuls of the cookie, about 1-inch balls, onto cookie sheets lined with parchment paper.
-
Bake at 350°F for 10-12 minutes or until lightly browned around the edges.
Let cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
| nutritional information (per serving) | |
|---|---|
| 95 | calories |
| 4g | Fat |
| 13g | carbohydrates |
| 1g | protein |
