Tuesday, April 7, 2015

Iced Maple Walnut Cookies

A light rain falls outside as green emerges in the finest wisps on the fields and gardens.

Drip, drip, drip echoes outside the window, and somewhere, it echoes in a sap bucket by a tree.

I'm sure that  growing up, we never had real maple syrup. I hardly knew anything about syrup until I married The Mister, a part time tree farmer and forestry guy who would come home from trade shows in the winter carrying jugs of excitement. Real maple syrup, local or semi-local, sometimes accompanied by recipes in case you ran out of ideas for a half gallon and didn't resort to drinking it straight from the drum. Soon, we had so much good maple syrup that it had its own cabinet. I had to put a stop to new imports, especially after I found out the price. Oh, but I love it too, in all of its sweet goodness.

We finally ran out a couple months ago, around the time I found this handy recipe for Iced Maple Walnut cookies. The beauty of these treats turned out to be two-fold. They are made with maple flavoring, and the recipe makes about three dozen generously sized cookies. 


One more bonus. The smell of these baking in the oven may cause you to entertain the notion of making them every other day. 

Cookies:
1 cup butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 cup whole wheat flour
1 and 3/4 cup all purpose flour* (see note)
2 cups walnuts, finely chopped
1 teaspoon maple flavoring
1 teaspoon salt

Icing:
4 Tablespoons butter 
2 cups confectioners' sugar
1 teaspoon maple flavoring
3-4 Tablespoons milk

*The original recipe calls for 1 and 1/2-2 cups self rising flour. I used basic flour and that worked fine. Of course, you are free to use self-rising or pastry flour.

Before icing.
Preheat oven to 350. In a mixer, cream the butter and sugars. Add eggs, flavoring, and salt. Beat until just combined. Add flours 1 cup at a time. If dough is sticky, add more plain flour 1/4 cup full at a time until smooth. Stir in walnuts.
Bake for 10-13 minutes until cookies are puffy and starting to turn tan. Remove from oven and let cool.



Mix icing ingredients until texture is smooth and thick. Add more milk or sugar to achieve a creamy texture. 


While I was waiting for the cookies to cool, I discovered my extract had a history lesson on the box. I bet you wish your middle name was "Peppy".

7 comments:

  1. These look tasty! Glad to read another post :)

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  2. Yum! Surely, there are no carbs just in sniffing.Right?? :D

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    Replies
    1. Rhonda, sniffing is a gateway calorie.

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  3. We have been boiling sap the past few weeks. It started out slow, but is now moving faster. I think we'll have a couple gallons by the end of the season which is quite good for us.
    Our local ice cream place took advantage of a recent beautiful spring day and opened before the opening. They have the most yummy sundae - maple walnut ice cream with real maple syrup on top and whipped cream. I had one. My first of the season and I savored each and every bite!

    Happy Spring. Still waiting for the peepers though and woke up to 5 inches of new wet snow this morning.

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    Replies
    1. Happy Spring to you, Mrs. Doug! Although it is still coat and hat weather around here. I predict we will skip right to summer. I'm trying to imagine something that sounds more delicious than maple walnut ice cream with syrup but can't seem to top it. What a wonderful idea for a sundae.

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  4. You are so right. I absolutely DO wish my middle name was "Peppy"! These look so delicious! You KNOW how I love maple icing! I remember checking grocery stores for years for maple extract/flavoring. I finally found it in Vermont. This recipe also reminds me of some really special delights my Mister and I happened upon, also in Vermont, at a B&B - maple fudge and maple-frosted peanut butter cookies. Mmm!

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  5. Oh yummity yum!! Thanks for posting :) Our family just visited a maple syrup producer and he served us warm syrup in a cute little ice cream cone...bliss I tell you!!!

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