Frosted Maple Walnut Cookies Recipes

FROSTED MAPLE COOKIES

Steps:

• In a large bowl, cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Preheat oven to 375°. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks. , For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

FROSTED MAPLE WALNUT COOKIES

Steps:

• Heat oven to 350°F.
• Cookies:
• Cream butter and sugar. Add maple flavor and eggs.
• Add dry ingredients and mix.
• Stir in walnuts.
• Place tablespoon sized cookies on an ungreased cookie sheet, bake for about 10 minutes.
• Cool.
• Mix frosting ingredients, spread on cooled cookies.
• Note: If you make the frosting after all the cookies are baked and cooling. It times out just about right.

FROSTED PUMPKIN-WALNUT COOKIES

Steps:

• Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Stir in pumpkin and vanilla.
• Combine flour, baking powder, salt, and pumpkin pie spice.
• Gradually add to creamed mixture, mixing well.
• Stir in walnuts.
• Chill for at least 1 hour or until ready to bake.
• Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
• Bake at 375F for 11-12 minutes.
• Cool on wire racks.
• Frost with Maple Frosting.
• (Maple Frosting).
• Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
• Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
• Add maple extract, and beat well.

MAPLE-NUT COOKIES WITH MAPLE ICING

Steps:

• Heat oven to 350°F. In 8-inch square pan, bake pecans 6 to 8 minutes, stirring occasionally, until light brown. Spread nuts on cutting board; cool 5 minutes. Finely chop.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in 1/2 teaspoon maple flavor and the egg until well blended. Stir in flour and chopped toasted pecans.
• Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 11 to 14 minutes or until edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small bowl, mix icing ingredients until smooth; drizzle over cookies.

FROSTED MAPLE WALNUT COOKIES

Steps:

• 1. Heat oven to 350°F. In large bowl, combine brown sugar and 1 cup margarine beat until light and fluffy. Add 1 to 2 teaspoons maple flavor and eggs blend well.2. Add all-purpose flour, whole wheat flour, baking soda and salt mix well. Stir in walnuts. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.3. Bake at 350°F. for 7 to 9 minutes or until light golden brown. Cool 2 minutes remove from cookie sheets. Cool 5 minutes or until completely cooled.4. In medium bowl, combine all frosting ingredients beat until smooth. Spread each cooled cookie with frosting.High Altitude (above 3500 feet): Increase all-purpose flour to 2 3/4 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 160 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 80 mg 3% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 2% * Sugars: 17 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatSee Cook's Note: Tips for Making Drop Cookies

MAPLE WALNUT COOKIES

Steps:

• 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.
• Variations:
• 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.