How does December get so busy? Here it is already the 16th and I haven’t had one post since before Thanksgiving. Where does the time go? Well, Christmas is already next week (can you believe it?) so in my world that means one thing – Christmas cookies! This week, that’s all I’ll have for you. Because I’ve decided that what I love making most of all is cookies. It’s time I sit down and figure out how in the world I could have my own cookie shop because it would make me so happy. Anyway, the first cookie I have for you this week is Maple-Walnut Spice Cookies.
Cinnamon, ground ginger, nutmeg and cloves are added to a maple-laced dough making for a spicy little holiday cookie (well, holiday in my book!). Topped with a simple frosting, also laced with maple syrup, and chopped walnuts, this cookie’s bold, unique flavor may not suit everyone’s palette but for someone looking for a cookie other than simple butter or chocolate chip, this might be for you. The dough is thick making it easy to roll into small balls of dough for easy baking. I made mine pretty small, trying to make them close to bite size since you probably wouldn’t want to eat too many of these spicy snacks in one sitting. If you are looking for a grown-up substitute for gingerbread cookies, try these instead!
Preheat oven to 350°F. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350°F for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth.
Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.
Overall Rating: Love It
Source: Cooking Light magazine