Maple Walnut Leaf Cookies

Name: Maple Walnut Leaf Cookies
Prep time: 2 h 30 min
Cook time: 35 min
Total time: 3 h 5 min
Ingredients: 1/2 cup walnuts (cooled after roasting); 3/4 cup granulated sugar (divided; 1/4 cup and 1/2 cup used separately); 2 1/4 cup all-purpose flour; 1/2 cup cake flour (not self-rising); 1/2 tsp salt; 1 cup (2 sticks) unsalted butter, softened; 1 large egg yolk; 1/4 cup pure maple syrup; 1/4 tsp maple extract; 1 large egg (beaten with 1 tsp water for egg wash); to taste turbinado sugar (for sprinkling on top)

Classic sugar cookies flavored with maple and walnut, shaped like maple leaves. Pairs well with coffee or milk.

3h 5m

Easy

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Ingredients

walnuts (cooled after roasting) 1/2 cup

granulated sugar (divided; 1/4 cup and 1/2 cup used separately) 3/4 cup

all-purpose flour 2 1/4 cup

cake flour (not self-rising) 1/2 cup

salt 1/2 tsp

unsalted butter, softened 1 cup (2 sticks)

large egg yolk 1

pure maple syrup 1/4 cup

maple extract 1/4 tsp

large egg (beaten with 1 tsp water for egg wash) 1

turbinado sugar (for sprinkling on top) to taste

Instructions

Grind the Walnut Sugar

Place the walnuts and 1/4 cup of the granulated sugar in a food processor and grind until the walnuts are finely ground, about 30 seconds.

Mix the Dry Ingredients

Sift the all-purpose flour, cake flour, and salt together into a medium bowl. Stir in the ground walnut mixture until evenly combined. Set aside.

Make the Dough

In a stand mixer fitted with the paddle attachment, beat the butter and the remaining 1/2 cup of sugar on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolk, maple syrup, and maple extract, and mix until well combined. With the mixer on low, gradually add the flour mixture and mix just until combined. Divide the dough in half and shape each into a round disk. Wrap in plastic wrap and refrigerate for at least 2 hours, until firm enough to roll out.

Prepare the Oven

Adjust the oven rack to the center position and preheat the oven to 350°F.

Roll, Cut, and Brush

On a floured work surface, roll out half of the dough to 1/8 inch thick. Using a 2 3/4-inch maple leaf-shaped cookie cutter, cut out as many cookies as possible and place them 1 inch apart on ungreased baking sheets. Gather the scraps, re-roll, and cut more (if the dough becomes too soft to roll, chill for 10 minutes). Brush the cookies with the egg wash and sprinkle with the turbinado sugar.

Bake

Bake one sheet at a time for 10 to 12 minutes, until the edges are golden. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.