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.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2007
- 1 cup unsalted butter softened
- 1/2 cup maple sugar
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 cup ground walnut
- 2 tablespoons unsalted butter softened
- 2 cups icing sugar
- 1/3 cup maple syrup
- 2 tablespoons whipping cream
- 1/2 cup walnut halves
- 1/3 cup granulated sugar
MethodIn 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.
Nutritional facts Per cookie: about
- Sodium 2 mg
- Protein 1 g
- Calories 148.0
- Total fat 8 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 19 g
- Iron 4.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 6.0