Pastry Chef Emily Luchetti
Maple and walnut are two ingredients that evoke autumn. Pastry chef Emily Luchetti pairs the duo in these homestyle cookies that work equally well as a midafternoon snack or as a breakfast treat with a latte or hot tea.
12 tbsp. unsalted butter, softened
1/3 cup firmly packed brown sugar
1 large egg
½ cup pure maple syrup
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup walnuts, toasted and chopped
Walnut halves, for garnish
1. Preheat oven to 350 F. Line baking sheets with parchment paper.
2. In large bowl with electric mixer, beat butter and brown sugar until smooth. Beat in egg. Mix in the maple syrup and vanilla.
3. Stir in flour, baking powder and salt until well-blended. Stir in chopped, toasted walnuts.
4. Drop dough onto paper-lined baking sheets 1½ inches apart. Bake 15 minutes until light golden brown.
Photograph courtesy of California Walnuts