Maple Walnut Cookies

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Toast the walnuts in a preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulse action, until they are finely ground. Do not overprocess or you will end up with a paste.
3. 3
   Cream together the butter and maple syrup. When light and fluffy, add the egg and beat well for 1 minute. Stir in the extracts, then the flour, and the finely ground nuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle.
4. 4
   Preheat the oven to 350. Line baking sheets with baking paper.
5. 5
   Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and place the balls 1-inch apart on the baking sheets. With lightly moistened fingers, flattern each cookie to a thickness of 1/2 inch.
6. 6
   Bake the cookies until golden brown, for 15-18 minutes on an insulated or double pan.
7. 7
   Let the cookies cool on the pans before removing.
8. 8
   Variations:
9. 9
   Maple Almond: Substitute almonds for the walnuts.
10. 10
    Maple Hazelnuts: Substitute hazelnuts for the walnuts.
11. 11
    Maple Pecan: Substitute pecans for the walnuts.
12. 12
    Almond: Substitute almonds for the walnuts and fruit sweeteners for all or part of the maple syrup.