What is more appropriate than baking a batch of beautiful cookies with walnuts in the late autumn season? Buttery, nutty, flavored with maple syrup, plus the crunchiness from the coarse sugar makes these maple walnut cutout cookies irresistible.
Cutout cookies are not that difficult to make. In fact, it is fun to make with young children. Baking a batch of good cookies brings moment of relaxation even during the hectic season of the year. Make these cookies for your guest at Thanksgiving feast to indulge on. They are also great to give away as a treat to anyone who could use some sweetness in life. I use maple leaf shaped cookie cutter but any shape would be fine. If you don’t have the cookie cutter, cut the rolled out dough with a knife into 2-1/4-inch squares.
Important tips to make cutout cookies
These cookies are close to the butter cookies. Make sure you chill the dough for at least 2 hrs before you roll out. Try to maintain the coolness of the dough before you bake in the oven. I suggest to cut out all the cookies first, then keep them in the fridge while each batch of cookies are baking. That way you can maintain its shape without going flat.
How to ground the walnuts without making them lumpy
Coarsely ground the walnuts in a small food processor with some sugar. The sugar will absorb the oil coming out from the walnuts and prevent the lumpiness.
Chill the dough
Divide the dough into 2 portions, flatten down, then wrap with a piece of plastic wrap and chill in the fridge.
How to roll out the chilled dough easily
When you take out the cookie dough from the fridge, it will very hard due to the butter in the dough solidifies in the fridge. Smack the dough with a rolling pin a few times to loosen up the firmness. Then roll out the dough on the lightly floured surface to create the even thickness. Make sure keep the other dough in the fridge while you are rolling the first one.
How to make the coarse sugar to stick to the cookies,
Brush the top of cutout cookies with very thin layer of egg wash (Too much egg wash will melt the sugar). Then sprinkle a generous amount of coarse sugar all over. Bake immediately.
The coarse sugar will bring a subtle shine and texture to the cookies.
For more sweet indulgence;
Yields 4 dozens
- 1/2 cup walnuts
- 3/4 cups sugar
- 2-1/4 cups all purpose flour
- 1/2 cup cake flour
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter
- 1 egg, separated
- 1/4 cup maple syrup
- 1/4 tsp vanilla extract
- Turbinado sugar for sprinkling
- Put walnuts and 1/4 cup of sugar in a small food processor and ground until the nuts are finely ground. Set aside.
- In a bowl of an electric mixer with the paddle attachment, cream butter, and the remaining 1/2 cup sugar together for 3-4 minutes. Add the egg yolk, maple syrup, and vanilla extract and beat until well blended.
- In a separate bowl, whisk together flours, walnuts, and salt. At low speed, gradually add the flour mixture into the butter mixture and stir until just blended.
- Divide the dough in half and shape into 2 disks. Wrap each in plastic wrap and refrigerate for at least 2 hours until firm.
- Preheat the oven to 350?F.
- On a lightly floured surface, roll out the dough into a thickness of 1/8-inch. Using 2-1/4-inch leaf cookie cutter, cut out as many cookies as you can.If the dough seems too soft, chill them for 10 minutes before you bake. Gather up the scraps, reroll them, and cut out more cookies. Space the cookies 1-inch apart on a cookie sheet.
- Brush the top very lightly with egg wash and sprinkle with a generous amount of Turbinado sugar. Bake the cookies in the oven for 10-12 minutes until the edges are turning slightly golden. Keep the rest of cutout dough in the fridge while the first batch is baking.
- Transfer cookies onto a wire rack and cool completely.
adapted from the Good Cookies by Tish Boyle