Maple Walnut Leaves

Although the thermostat may not indicate that fall is just upon us here in Southern California, the slightly shorter days, the number of leaves I’ve seen scattered on the sidewalks during my morning run these past few days, and the fall decoration displays at my local art supply store, are proving otherwise.

Now, when I think of Fall there are a few flavor combinations that come to mind… you have pumpkin and peanut butter haven’t tried it? Oh yeah… its good!! Apple and Cinnamon, and then there is Maple and Walnut.

As I was reviewing Baking Unplugged I came across this recipe and thought it would be a great recipe for my youngest to try out.

Oh and guess what… yep the birthday countdown has begun, and a request for Chocolate Strawberry cake as been made. Let’s just hope this year there isn’t a last minute change in the request.

Maple Walnut Leaves

adapted from Baking Unplugged by Nicole Rees

1/2 cup unsalted butter, soft
1/3 cup sugar
1/3 cup packed light brown sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 teaspoon maple flavoring
1/4 salt
1 1/2 cups all-purpose flour
3/4 walnuts, toasted  and finely chopped
demerara sugar for sprinkling

1. Cream butter and sugars in a large bowl until fluffy about 1 – 2 minutes.

2. Stir in the egg yolk, vanilla and maple extract until the dough is smooth.

3. In a medium bowl whisk the finely chopped walnuts, flour, and salt.

4. Stir in flour-walnut mixture into the dough, shape into a disc and cover with plastic wrap. Place cookie dough in refrigerator to cool for at least 30 minutes and up to 1 hour.

5. Preheat oven to 350 degrees F.

6. Roll cookie dough over the reverse side of a cookie sheet between two sheets of parchment paper until it’s about 1/2 inch thick.  Place cookie dough in freezer to firm up for 15 minutes.

7. Remove baking sheet from freezer, cut out cookies and place them on a baking sheet lined with parchment paper or a Silpat mat. Sprinkle cookies with sugar and bake for 11 to 13 minutes. Or until the cookies have crisped up and have golden brown edges.

8. Allow cookies to rest on baking sheet for at least 3 minutes then transfer to a wire rack until completely cool.

Crisp, crunchy and mapley… the perfect Fall cookie. Not bad for an almost 12 year old right?

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Tagged as: Cookies, Fall, light brown sugar, maple, maple extract, maple walnut, nicole rees