You might remember in my last post I told you that I have quite a few must try recipes. It’s true. There is a stack of recipes in my pantry where I keep most of my cookbooks, AND on the side of my bed, I have a basket with all types of reading material; half read novels, cooking magazines, cookbooks, and lots of loose paper with recipes. It ‘s getting out of hand, so I started to organize by re evaluating if I was still inspired by the recipe or if it should be tossed. I didn’t get very far with purging, because as soon as I saw these Maple Walnut Cookies, I had to bake them! These little hearty cookies are a perfect blend of maple and walnuts, and the creamy frosting is packed with flavor. I bet they’ll stop you in your tracks too!
I shared the recipe right away on The Foodie Affair’s Facebook page, because I teased you with a picture of them and I felt you could smell the deliciousness of them through the picture.
I didn’t make these cookies back in December when I first saw them because I didn’t have the maple flavoring that the recipe required. Well, hello! I’ve had the extract stashed in my spice drawer! I used it in these Milk Chocolate Maple Bacon Cookies that I made for my dad for Father’s Day.
I felt like I won the baking lottery! Yippee, I have all the ingredients 🙂
Maple Walnut Cookies
The flavor of maple and walnuts combined are a match made in heaven! Delicious alone, but the frosting is fantastic!
- FOR COOKIES
- 1 cup Butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon maple flavoring
- 1-cup whole-wheat flour
- 1 1/2 cups self-rising flour
- 1 teaspoon salt
- 2 cups walnut, coarsely chopped (more for garnishing-optonal)
- FOR ICING
- 8 tablespoons butter
- 4 cups powdered sugar
- 2 teaspoons maple flavoring
- 4-6 tablespoons milk
- Preheat oven to 350 degrees, line cookie sheets with parchment paper.
- Combine butter through maple flavoring until combined. In a separate bowl, whisk flours and salt together. Add flours 1 cup at a time. Stir in walnuts.
- Using a small cookie scoop, put dough on prepared cooking sheets. Bake for 10-13 minutes or until cookies start to turn golden. Remove from oven and let cool.
- Mix icing ingredients until smooth. Add milk according to desired texture. Makes 5 ½ dozen.
This recipe was in our newspaper during the holidays. Created by Mary Carter, a food writer in Nashville, Tennessee.
I love the convenience of using self-rising flour! The cookie dough can be whipped quicker when you don’t have to measure out the leavening agents.