Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield
48 cookies (serving size: 2 cookies)

These adorable cutout cookies are flavored with maple syrup and classic fall spices like cinnamon and nutmeg.  Walnuts provide a delicious crunch.

How to Make It

Step 1

Melt butter in a small saucepan over low heat. Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally. Transfer butter mixture to a small bowl, scraping pan to include milk solids. Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.

Step 3

Combine chilled butter mixture and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended. Add flour mixture to butter mixture; beat on low speed until blended. Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.

Step 4

Preheat oven to 350°.

Step 5

Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground. Place remaining 1 egg white in another small bowl; stir with a whisk.

Step 6

Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch round or decorative cutter. Place 24 cookies, evenly spaced, on a baking sheet coated with cooking spray. Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture. Bake at 350° for 12 minutes or until pale brown. Remove cookies from pan; cool completely on wire racks. Repeat procedure with remaining dough, egg white, and walnut mixture.

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