Maple Walnut Sandies

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

This recipe makes 36 cookies servings

Nutritional Info
Per cookie: about	-
cal	148148 cal
pro	1 g1g pro
total fat	8 g8g total fat
sat. fat	4 g4g sat. fat
carb	19 g19g carb
fibre	00 fibre
chol	22 mg22mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	66 vit A
folate	88 folate

First Prize in Rolled Cookie Category

Catherine Laframboise of Toronto loves the flavours of maple and walnut together and says they are even better dressed up in this recipe with buttercream and praline. If you can't find maple sugar, substitute 1/2 cup (125 mL) granulated sugar and 1 tsp (5 mL) maple extract.

Ingredients

1 cup unsalted butter , softened1 1cup cupunsalted butter, softened
1/2 cup maple sugar 1/2 1/2cup cupmaple sugar
1 egg yolk 1 1egg yolkegg yolks
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/2 cup ground walnuts 1/2 1/2cup cupground walnutwalnuts
Walnut Praline:
1/2 cup walnut halves 1/2 1/2cup cupwalnut halfwalnut halves
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
Maple Buttercream:
2 tbsp unsalted butter , softened2 2tbsp tbspunsalted butter, softened
2 cups icing sugar 2 2cups cupsicing sugar
1/3 cup maple syrup 1/3 1/3cup cupmaple syrup
2 tbsp whipping cream 2 2tbsp tbspwhipping cream

Preparation

In large bowl, beat butter with maple sugar until fluffy; beat in egg yolk. In separate bowl, whisk flour with walnuts; stir into butter mixture. Divide in half; flatten into discs. Wrap each and refrigerate until firm, about 30 minutes.

Between waxed paper, roll out each disc to about 1/4-inch (5 mm) thickness. Using 1-3/4-inch (4.5 cm) cookie cutter, cut into shapes, rerolling scraps.

Place shapes, about 1 inch (2.5 cm) apart, on 2 parchment paper-lined rimless baking sheets. Refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for about 10 minutes or until edges are light golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Walnut Praline: Bake walnuts on small rimmed parchment paper-lined baking sheet in 350°F (180°C) oven until light golden, about 8 minutes. Let cool.

In small saucepan, melt sugar over low heat, stirring, until dissolved and boiling. Boil, without stirring, until golden, about 30 seconds. Pour over walnuts; let cool until hardened. Break into chunks and transfer to food processor; pulse until fine. Transfer to bowl and set aside. (Make-ahead: Freeze in airtight container for up to 1 week.)

Maple Buttercream: In bowl, beat butter until light. Gradually beat in sugar and maple syrup, making 3 additions of sugar and 2 of maple syrup. Beat in cream. Spread about 1 tsp (5 mL) over bottom of half of the cookies; top each with remaining cookies.

Spread about 1/4 tsp (1 mL) of the remaining buttercream along outside of each cookie; roll in praline.

Source : Canadian Living Magazine: December 2007