Ingredients

The following ingredients have 10 Servings
  • 1 cup unsalted butter at room temperature
  • 1/2 cup maple sugar ((substitute light brown or granulated if you like.))
  • 1/2 tsp pure maple extract ((if you can't find, use almond extract.))
  • 1 3/4 cups all purpose flour
  • 1/4 cup cornstarch
  • 1 cup finely chopped walnuts plus more for topping
  • 1 cup confectioner's sugar, sifted
  • about 5 Tbsp pure maple syrup ((the real thing please, not imitation!))

Instruction

  • Cream the butter and the sugar together.
  • Beat in the extract.
  • Whisk together the flour and cornstarch. Blend them into the butter and sugar, until it forms a dough.
  • Stir in the walnuts and make sure you get them well distributed in the dough.
  • Turn the dough out onto a sheet of plastic wrap or parchment paper and form it into a log, about 9 or 10 inches long. Wrap it in the plastic and smooth it into a uniform smooth shape, twisting the ends to secure.
  • Refrigerate the dough for at least 3 hours.
  • Preheat the oven to 350F
  • Slice the dough into 1/4 - 1/3 inch slices and place on a parchment or silpat lined baking sheet. Thinner slices will bake up crispier, and thicker ones will be more buttery and soft.
  • Bake for about 12 minutes. The cookies will still be pale and soft, but will firm up as they cool.
  • Cool for 2 minutes on the baking sheet, then cool completely on a rack.
  • Make the frosting by whisking the sugar with enough maple syrup to form a spreadable frosting. If it is too thick, add a bit more syrup, and if it becomes too think add more sugar. Spread a layer on each cooled cookie and dust with crushed walnuts. The frosting will harden as it dries.