Directions

Maple Walnuts

• Line a cookie sheet with parchment paper and set aside.
• In medium saucepan, melt the butter, sugar, maple syrup, and walnuts over medium heat. Cook for about 7 to 8 minutes or until the syrup begins to thicken and the walnuts start to smell toasty. Make sure to stir occasionally to prevent the sugar from burning at the bottom of the pan and also to ensure the mixture cooks evenly. Once done, gently pour the mixture onto a prepared cookie sheet and allow to cool completely.
• Once cooled, take half of your maple walnuts (about 1 cup) and chop into smaller pieces. These maple walnuts are very soft and sticky when cooled and can be a little tricky to chop at first. Don't be intimidated, once you start to break them up a bit, they will chop somewhat easier. Also, these sticky maple walnuts melt into little pockets of maple goodness in the cookies that are like fun little surprises with each bite! Set aside the chopped maple walnuts, these will be used in the cookie dough. Reserve the other half of maple walnuts to gently break apart and place on top of each cookie.

Maple Walnut Cookie Dough

• Preheat Oven to 375 degrees.
• Line 2 cookie sheets with parchment paper and set aside.
• In a stand mixer with a paddle attachment, cream together the softened butter, sugar, and maple syrup. Mix on medium speed for about 3 to 5 minutes or until the mixture is light and fluffy. Reduce speed to low and add in your egg and vanilla. Bring speed back up to medium until fully incorporated, making sure to scrape down the bowl afterwards. Reduce speed back to low and slowly add in your flour, baking soda, and salt. Mix on low until just combined. Remove from mixer and using a spoon or rubber spatula gently fold in the chopped maple walnuts.
• This cookie dough does not need to be refrigerated so you can start scooping and baking right away. Take around 2.5 tablespoons of cookie dough and roll and place onto prepared cookie sheet about 2" apart to give them enough room to spread while baking without touching. Place cookies in preheated oven and bake for 10-12 minutes. The cookies will be soft and look slightly underbaked when pulled from the oven but will continue to bake from the residual heat from the cookie sheet. You will know they are done because the bottom of your cookies will be a nice golden brown. Allow cookies to cool about 10 minutes and then transfer to wire rack to finish cooling.

Vanilla Bean Maple Icing

• In a small bowl combine, powdered sugar, vanilla bean paste, maple syrup, and heavy cream. whisk until smooth. Your icing should be thick enough to coat your cookies but not so thick that it won't stick to them. Adjust the cream as necessary.

Assembly

• Take your reserved half of Maple Walnuts and gently break them into pieces. I tried my very best to keep each walnut piece intact because it just elevates the look of these cookies and really makes them absolutely stunning. Set those aside.
• Now, take your completely cooled cookie and gently dip the tops into the vanilla bean maple icing, making sure not to dunk the whole cookie. You want to be sure your cookies are cooled entirely before dipping because if they are too soft, they will break apart while you try to dip them. Place your dipped cookies onto a wire rack to allow any excess icing to drip down. Now your icing should be thick enough that it does not drip all the way down the cookies but just in case.
• After you finish dipping 1 or 2 cookies, take your maple walnuts and place once piece on each cookie. You want to do this step while the icing is still setting that way the walnuts will stick onto the cookies. I you wait until the icing is completely set and dry the walnuts will not stick. I try to do this after every couple of cookies that i dip. Repeat these steps until all the cookies are iced and decorated.
• These are wonderfully soft and chewy cookies that will stay fresh in an airtight container for up to three days. They make the perfect gift or special treat to make for any occasion.