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.

Ratings & Reviews

jmeleeS's Review

karah44
January 02, 2013
I did not care for these cookies at all - I used Grade A maple syrup as well, so terribly disappointing in use of ingredients for a cookie that we didn't care for. Like another reviewer posted, these are very crunchy cookies (more like biscotti) and I thought the dough was difficult to work with. I had to really compact / press to get the dough to stick together in order to roll and get cutouts. Made exactly as prescribed, we ended up throwing our full batch of cookies (and yes, I got the full amount of cookies - after 34 I decided to toss the remaining dough). Won't make these again - better cookie recipes out there from C.L. and we will stick with those.

Lupewiltsh's Review

tiimm4
October 21, 2012
N/A

LynnJga's Review

LynnJga
January 18, 2012
Being low-fat it is very crunchy...more like a thin biscotti. My grandkids liked them as I did. Rolled the second ball of dough a tad thicker and they were a little chewer, but then you end up with less cookies.

tiimm4's Review

Lupewiltsh
November 25, 2010
N/A

KelliAnne's Review

jmeleeS
November 24, 2010
I thought this was ok. I was surprised at the general lack of maple flavor, I could only taste spice and I used good quality maple syrup. It was weird the dough was very maple-y and once cooked they lost their magic

xbaber's Review

KelliAnne
December 14, 2009
I love these cookies. I use several different sizes of maple leaf shaped cookie cutters. I've tried this recipe with pecans and walnuts. I have to say that even though pecans are usually my favorite nut, in this recipe the walnuts are great.

karah44's Review

xbaber
December 03, 2009
I loved the subtle maple flavor of these. I did not do cutouts; I pressed them into a Halloween shapes pan. They were cute and the flavor was very good. I will make them again.