Fruit sweet and sugar free - maple walnut cookies
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Walnuts |
| 1½ | cup | Butter |
| ¾ | cup | Pure maple syrup |
| 1 | Egg | |
| ½ | teaspoon | Vanilla extract |
| ¾ | teaspoon | Almond extract |
| 1½ | cup | Unbleached white flour |
Directions
Preheat ove to 350 degrees. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cook, and then process in a food processor, using the pulsing action until they are finely ground. Do not overprocess or you will end up with a paste.
Cream together the butter and maple syrup. When light and fluffy, add the egg and beat well for 1 minute. Stir in the extracts, then the flour, and the finely ground nuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle. Preheat the oven to 350 degrees. Line baking sheets with baking paper. Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and place the balls 1 inch apart on the baking sheets. With lightly moistened fingers, flatten each cookie to a thickness of ½ inch. Bake the cookies until golden brown for 15-18 minutes on an insulated or double pan.
Let the cookies cool on the pans before removing.
Variations: Maple Almond Cookies: Substitute almonds for the walnuts.
Maple Hazelnut Cookies: Substitute hazelnuts for the walnuts. Maple Pecan Cookies: Substitute pecans for the walnuts. Almond Cookies: Substitute almonds for the walnuts and fruit sweetener for all or any part of the maple syrup.
Submitted By JANE KNOX On 10-19-94