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.
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