Maple Sugar Nut Cookies
Think of maple sugar as culinary gold dust, something to be sprinkled in—or on—baked goods to give them a magical touch.
Ingredients
1/2 cup butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1/2 cup maple sugar
1/3 cup sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. salt
3 cups flour
1 cup black walnut or hickory nut halves, chopped
Additional maple sugar
Directions
Place butter, shortening, sugars, eggs, vanilla and salt in a large bowl. Beat with electric beaters until mixture is smooth and fluffy-looking, about 3 minutes.
Stir in flour one cup at a time. Stir in nuts. Divide dough in half; shape each half into an 8-inch-long cylinder by rolling it out in wax paper. Refrigerate dough at least 2 hours.
Heat oven to 350 degrees. Line baking sheets with parchment paper. Slice dough into 1/2-inch- thick rounds and place 1/4-inch apart on baking sheets. Shape the slices with your fingers into smoother rounds and then sprinkle with maple sugar. Bake 20 minutes. Cool; store airtight.
Suggestions
A brisk fall day calls for coffee and cookies. The nutty sweetness of Kickapoo Coffee's Organic Harvest Blend coffee will complement a fresh Maple Nut Cookie perfectly.
We recommend Vanilla Beanery extract, processed locally in Sun Prairie. Read more about them in our Notable Edible, "Vanilla Beanery."
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