I don’t know how you feel about walnuts or pecans, but for me they are THE BEST nuts out there ;) I love the flavors and the many ways you can use them for baking and cooking, sweet or savory. So good! They have to be good quality nuts though. Old walnuts are like old farts… awful ;P
Well. I’m not here to lecture you about nuts. Today it’s all about cookies… with walnuts, ok ;)
Even if I repeat myself constantly.. these Maple WALNUT Shortbread Cookies are made with walnuts! Ok now you probably think I’m nuts ;P
Just kidding. The thingies coming from trees and the other stuff from trees aka. Maple syrup go really well together. In any bake – cake, pie or cookies. It’s just great. I could eat any of those bakes all day long.
The cookies are easy to prepare like most shortbread cookies. The dough does not need much work, knead everything together, make a roll and store it in the fridge. Then you cut slices and bake them (the sugar coating is nice but not necessary). Done. You don’t have to be a baking pro for those. If you stick to the baking times all will be fine. Even if the cookies get a bit dry it’s still ok. Perfect for dunking into tea or coffee. They just should not burn and get back ;P
Alright, organize some walnuts or pecans (the cookies work with them as well) and start baking! Happy Cookie Friday!
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
1/3 cup (70g) brown sugar
1/2 tsp. vanilla extract
1 tbsp. maple syrup
1 1/2 cups (190g) all-purpose flour
pinch of salt
pinch of nutmeg
1/3 cup (40g) walnuts, chopped
brown sugar for coating
120g Butter
70g brauner Zucker
1/2 TL Vanille Extrakt
1 EL Ahornsirup
190g Mehl (Type 405)
Prise Salz
Prise Muskatnuss
40g Walnüsse, gehackt
brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside. Take the dough roll out of the fridge and warm a bit with your hands. Sprinkle a wooden board with brown sugar and roll the dough in that sugar until covered completely. Cut into slices, place on the baking sheet and bake for 16-18 minutes until slightly browned. Check after 12 minutes for the first time – depending on the thickness of the cookies, the baking time can vary a lot. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.
2. Den Ofen auf 160°C (325°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Teigrolle aus dem Kühlschrank nehmen und mit den Händen etwas anwärmen. Den braunen Zucker auf ein Brettchen streuen und dann die Teigrolle darin wälzen, bis sie komplett mit Zucker bedeckt ist. Etwas festdrücken und dann in 16-18 nicht zu dünne Scheiben schneiden. Die Teigscheiben mit etwas Abstand zueinander auf das Blech legen und dann für 16-18 Minuten backen – sie sollten eine leichte Bräunung haben. Am besten nach 12 Minuten das erste Mal checken – je nach Dicke der Teigscheiben kann die Backzeit sehr varrieren. Aus dem Ofen nehmen und auf einem Kuchengitter auskühlen lassen. Den verbliebenen Teig ebenso backen.
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Here is a version of the recipe you can print easily.
Maple Walnut Shortbread Cookies
- Prep Time: 25
- Cook Time: 18
- Total Time: 120
- Yield: 18 1x
Description
Delicious shortbread cookies with walnuts and maple syrup. Perfect with your coffee or tea.
Ingredients
- 1/2 cup (120g) butter
- 1/3 cup (70g) brown sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. maple syrup
- 1 1/2 cups (190g) all-purpose flour
- pinch of salt
- pinch of nutmeg
- 1/3 cup (40g) walnuts, chopped
- brown sugar for coating
Instructions
- Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the vanilla extract and maple syrup and mix in. Mix the flour with salt and nutmeg, add to the bowl and mix in until just combined. Add the chopped walnuts and fold in. Form a roll and wrap in plastic wrap. Place in the fridge for at least 1 hour.
- Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside. Take the dough roll out of the fridge and warm a bit with your hands. Sprinkle a wooden board with brown sugar and roll the dough in that sugar until covered completely. Cut into slices, place on the baking sheet and bake for 16-18 minutes until slightly browned. Check after 12 minutes for the first time – depending on the thickness of the cookies, the baking time can vary a lot. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.
Notes
- Enjoy baking!
Made these this week and they were a hit! Plus they made the house smell amazing and maple-y. Thanks :)
Glad to hear! May the shortbread cookie be with you! ;D
Cheers,
Marc
I made these and they’re delicious! It’s amazing how the nutmeg enhances the maple walnut flavor.
I changed a few things because I didn’t want to make cookies: I doubled everything except kept the flour at 2 cups. I pressed the dough into a 9” pan, pricked all over with a fork and baked at 350 for about 30 minutes. (Cut into bars while still warm and allow to cool in the pan.)
I’ve been trying different flavors of shortbread ever since I made fresh rosemary shortbread for friends (that’s wonderfully delicious, too!).