I grew up in upstate New York, close to the Canadian border. We had long, cold, extremely snowy winters. Some of my best memories were during those snowy winter weekends when I’d make blueberry waffles with my mom. Of course those waffles would be smothered in maple syrup. Now, if you’re not from upstate New York, Vermont or Canada you might think that stuff at iHOP or Aunt Jemima’s is maple syrup, but I’m sorry you are sadly mistaken. Real maple syrup comes from maple trees and is harvested during maple syrup season from about February to April. Yes, there’s a maple syrup season, I’m not making that up.
This recipe came about as I was brainstorming fall baked goods and came across a jar of maple sugar in my cupboard from my favorite pancake restaurant. Cartwrights Maple Tree Inn was a staple during my childhood and is also a maple syrup farm. My mom and I both have birthdays in February and it was a tradition for us to celebrate our birthdays together during maple syrup season at the Maple Tree Inn. Naturally, I was inspired to try to make the perfect maple flavored fall dessert. What better way to exhibit maple perfection than with leaf shaped maple walnut cookies. They’re even more delectable made into sandwich cookies with my maple filling!
The key for the flavor in this recipe is the maple sugar. Also make sure to use finely ground walnuts. If the pieces are too large they cookies may be hard to cut out or not stay together as well. I ground mine in a food processor.
Maple Walnut Cutouts
Ingredients
- Ingredients
- 1 Cup butter 2 sticks
- 8 oz package cream cheese
- 1 ½ Cups Maple sugar
- 1 ½ Cups finely ground Walnuts
- 2 ½ Cups flour
- 1 Teaspoon baking powder
- 1 Egg
- Maple Filling
- 4 Tablespoons butter room temperature
- 1 Cup icing sugar
- 2 Tablespoons maple syrup
Instructions
- In a large bowl combine butter and cream cheese. Beat until well combined
- Next, add maple sugar and beat until fluffy. Next, add egg and beat well
- In a separate medium bowl stir together flour, walnuts and baking powder. Add flour mixture to cream cheese mixture and beat until well mixed
- Cover the dough and chill in the refrigerator for around 1 ½ hours or until easy to handle
- Preheat oven to 375 degrees
- Lightly flour a work surface and roll out the dough to about a ⅛ th inch thickness. Be careful not to roll it out too thin or your cookies may be too fragile or burn.
- Cut your dough with desired cookie cutters and place on an ungreased cookie sheet. I prefer to line with a silpat or parchment paper to prevent sticking.
- Bake in a 375 degree oven for 8 to 10 minutes or until done. Be very careful as these cookies cook quickly and can easily burn if you’ve chosen a small cookie cutter. Err on the side of caution and take them out early!
- When finished remove from the oven and put them on cooling racks to cool and frost if desired!
