Maple Leaf Cookies

Adapted from Cooking Light

1/4 cup unsalted butter
2 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup sugar
1/2 cup maple syrup
1 tsp vanilla extract
2 large egg whites, divided
1/3 cup chopped walnuts
2 Tbsp turbinado sugar


Cook butter in a small saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until soft but not firm, about 20 minutes.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Beat browned butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Add maple syrup, vanilla, and 1 egg white; beat on low speed until well blended. Reduce speed to low and gradually add flour mixture until blended. Divide dough in half; shape each portion into a ball. Wrap in plastic and refrigerate until very firm, about 1 hour.

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Place walnuts and turbinado sugar in a food processor; pulse until mixture is coarsely ground. Whisk remaining egg white in a small bowl.

Roll first portion of dough (keep remaining dough chilled until ready to use) out to 1/8″ thick on a floured board and use a 2 1/2″ decorative cutter to punch out 24 cookies. Place 1 inch apart on baking sheets; brush tops with egg white and sprinkle evenly with half of walnut mixture. Bake for 12 minutes or until pale brown. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough and topping. Store in an airtight container at room temperature up to 2 days.

Yield – 48 cookies (serving size: 2 cookies)
Calories – 104
Carbs – 18

Courtesy of:   http://tutti-dolci.com/2011/10/maple-leaf-cookies/

Dori Ross