Wednesday, November 5, 2014

Maple Walnut Shortbread Cookies

Maple Walnut Shortbread Cookies

Cookie Week is in full swing and I'm back today with another of my favorite cookie treats. Despite my love of chocolate and my obsession with peanut butter, my all time favorite type of cookie is shortbread. Thick, crumbly, buttery and not overly sweet. Just pour me a cup of tea alongside a good stack of them and I'm a happy woman.

Maple Walnut Shortbread Cookies
I've made a few different kinds of shortbread before but lately I seem to be on a walnut and maple kick. No problem because those two flavors go together perfectly here.

The cookie itself is lightly sweet but a sprinkling of sugar on top before baking gives it that sweet taste on first bite before the depth of the maple hits you. However, if you like a sweeter cookie, I've also given you a recipe for a great maple glaze. And even though I generally prefer these plain, I did find that, when I had the dish of glaze on my counter, I kept dipping. Enjoy!

Maple Walnut Shortbread Cookies
by Hungry Couple
Cook Time: 16 Minutes
Keywords: bake dessert cookie
Ingredients (Yields 1 Dozen Cookies)
  • Cookies:
  • 1 Stick unsalted butter, at room temperature
  • 1/4 Cup light brown sugar
  • 1/3 Cup maple syrup
  • 2 Cups all purpose flour
  • 1/2 Teaspoon salt
  • 1/4 Cup walnuts, chopped finely
  • 1 Tablespoon sugar for topping

  • Optional Maple Glaze:
  • 1 Tablespoon unsalted butter, melted
  • 2 Tablespoons confectioner's sugar
  • 2 Tablespoons maple syrup
  • Pinch of salt
Cream together the butter, sugar and maple syrup. Sift together the flour and salt and fold it into the batter. Stir in the walnuts, wrap in plastic and refrigerate for a half hour.

Roll the dough out on parchment paper, cut with a maple leaf (or other) cutter but leave the cookie in place and just peel the dough away from the sides. You can keep the cookies pretty close together because this dough will not spread in the oven. Sprinkle the top of the cookies with the tablespoon of sugar and bake in a pre-heated 350 degree oven for approximately 16 minutes. The cookie edges will be light brown but the cookie itself will still be soft. Remove from the oven and let rest on the baking sheet for a few minutes until the cookies harden a bit. Transfer them to a wire rack to finish cooling.

To make the glaze, whisk together the melted butter, confectioner's sugar, maple syrup and salt. Drizzle over cooled cookies, if desired.
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And make sure to stop by and grab a warm cookie from one of today's Cookie Week participants!


  1. Oh, boy, I love shortbread, too...and your maple leaf version is perfect for Thanksgiving!

  2. So beautiful! And your cookies sound delicious!

  3. THese are beautiful cookies and perfect for the holidays. Catherine

  4. These remind me of Michael's stepmom's favorite cookies (which I also love)! Need to make these!

  5. Oh how I love shortbread. And you have the best cookie cutter ever for these cookies.

  6. I am a fan of shortbread, so buttery with that touch of salt, and your maple syrup and walnut combo sounds perfect for fall. And I have cookie cutter envy again.


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