Thursday, February 25, 2010

Sweetness of Maple

This cookie was developed several years ago when I needed something maple for a catering job. Unhappy with the usual recipes, it was time to be creative—this cookie was the end result. Although it falls into my "fussy cookie" category, it is well worth the effort. The cookie is a contrast in textures and flavors that insist on being savored. The sweetness of the maple, the richness of the butter, and the toasted goodness of the walnuts all combine to create a taste and texture sensation—a crunchy cookie with a filling that melts on the tongue.

For the best maple flavor always use Grade B syrup. Do not substitute maple-flavored syrup. This product is corn syrup with maple flavoring, and suitable only for the garbage. Maple sugar can be difficult to find, but not impossible. I purchase mine at The Morse Farm and so can you!

Maple Walnut Buttons


1 c. unsalted butter, room temperature

1/4 c. maple sugar

1/4. c. sugar

1/2 c. dark maple syrup (grade B)

2 egg yolks

2-1/2 c. flour


1/2 c. Confectioner's Sugar

1/4 c. unsalted butter

3 TBSP. maple syrup (grade B)

1/2 c. coarsely chopped walnuts, toasted

1 egg white, slightly beaten

For cookie dough:

Beat 1 butter and sugars until light and fluffy. Add maple syrup and egg yolks, blend well. Mix in flour, mixing well. Cover and refrigerate 1 hour for easier handling.

For filling:

In small saucepan, combine confectioner's sugar, butter, maple syrup and bring to a boil. Remove from heat. Stir in toasted walnuts. Refrigerate at least 10 minutes.

Heat oven to 375. Lightly grease cookie sheets.

Using a small scoop, shape dough into 1 balls. Place 2" apart on greased cookie sheets. Use the end of the handle of a wooden spoon, and carefully make a deep indentation in the center of each cookie.

Bake at 375 for 5 minutes. Remove from oven.

Brush lightly with egg white. Use the end of the handle of a wooden spoon and re-imprint the indentation.

Fill with 1/2 tsp of filling.

Return to oven and bake an additional 6-9 minutes rotating racks at 3 minutes or until light golden brown. If you must go to 9 minutes reduce oven temp to 350 for last 3 minutes. Remove to wire racks, and cool completely.

Makes 4 to 4-1/2 doz. cookies

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