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 🙂
This recipe was in our newspaper during the holidays. Created by Mary Carter, a food writer in Nashville, Tennessee.
Maple Walnut Cookies
- 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 ½ 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°F 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.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
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.