So as I’ve previously mentioned, I really don’t have a strong liking for baking. However, there is one particular time of year in which I cast all my baking issues aside and that time is Christmas! Coupled with Christmas music and the sweet nostalgic scent of my childhood, Christmas cookies are one of those things that I have definitely grown to enjoy making. As I’ve gotten older, the array and multitude of cookies has definitely decreased (due to a smaller household and a less motivated mother- sorry to call you out mom!) This has really presented itself as an opportunity though, and I have enjoyed scowering the internet looking for new recipes to try. The staples will always remain- peanut butter balls, sugar cookies, coconut macaroons, ginger cookies etc- but now there’s some room for experimenting. Last year it was Giada’s lemon ricotta cookies (which are phenomonenal by the way!!). And this year it is these maple-pecan spice cookies among a couple others. I found this recipe on cookinglight and they are really pretty tasty. We substituted pecans for walnuts because my mom and I like them better but I’d imagine they’re just as good with walnuts. They taste very similar to your typical ginger/spice cookie but I think the maple frosting is what makes them a bit different. Bon appetit and happy holidays!
Maple-Walnut Spice Cookies
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup packed dark brown sugar
- 1/4 cup butter, softened
- 2 tablespoons maple syrup
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon fat-free milk
- 2 teaspoons butter, softened
- Remaining ingredient:
- 1/2 cup finely chopped walnuts (or pecans), toasted
- Preheat oven to 350°.
- To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.
- Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.
- Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
- To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.