Sunday, May 15, 2005

Maple Walnut Thumbprint Cookies

Maple Walnut Thumbprint Cookies (Adapted from Land O Lakes)

For the cookie dough

16 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 tablespoon vanilla
2 1/4 cups all-purpose flour
3/4 teaspoon salt
1 1/4 cups finely chopped walnuts
1 egg white, slightly beaten

For the frosting

1 1/2 cups confectioners' sugar
3 tablespoons unsalted butter, softened
pinch fine salt
2 tablespoons milk
3/4 teaspoon maple extract

To prepare the cookie dough

Preheat oven to 375 degrees.

In a large mixing bowl, beat together butter, sugar and vanilla until creamy. Add flour and salt - mix just until a dough forms.

Place pecans in a shallow dish.

Scoop out rounded teaspoonfuls of the dough and roll each into 1" balls. Dip each into the beaten egg white - roll ball around in the walnuts, then place onto baking sheets lined with parchment paper. Using your thumb, make an indent in the center of each cookie.

Place into the oven and bake until lightly browned and set, about 10 to 12 minutes. Remove from the oven and let cool completely before frosting.

To prepare the frosting

In a mixing bowl, add confectioners' sugar, butter, salt and milk - beat on low until creamy and smooth. Mix in maple extract. Place about 1/2 teaspoon in the center of each cooled cookie.

Makes about 54 cookies.

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