Trusted cookie recipes (III)
And here’s another cookie recipe I’ve made recently, using maple syrup. We both love this Canadian delicacy, we eat it mostly with pancakes and with yogurt and nuts. Lovely, rich flavor! So when stumbling upon this recipe for maple cookies, I set myself to work immediately.
I never follow recipes completely, so I’ve made a few changes here as well. Not only I reduced very much the quantity of sugar and replaced a part of it with ground walnuts, I’ve also added a little ground cardamom to the cookie dough, and I really liked the result. I only feel sorry for not adding more chopped walnuts to the dough so this is something I have to fix next time I make them. 
And now off to the recipe:
MAPLE COOKIES
- makes 30-35 cookies -
115g butter, at room temperature
110g cane sugar
60g ground walnuts
1 large egg
125ml maple syrup (use Grade B if possible – I couldn’t find it, so I used Grade A)
280g all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 green cardamoms, ground
a handful of chopped walnuts (or more)
1. Using a hand mixer, or wooden spoon, cream the butter and sugar together until fluffy, incorporate the egg and then the maple syrup.
2. Sift together the flour, baking soda, ground cardamom and salt. Add the flour mixture to the creamy butter and mix well. Fold in the walnuts, cover with cling film and refrigerate for half an hour (or more – I let it chill for 1h).
3. Using a small spoon, take some dough and shape it into little balls and place them on a baking sheet, lined with parchment paper. You can flatten them a bit with the back of a spoon – and have in mind that cookies will expand while baking.
4. Bake at 170ºC for 10-12′ and then let cool on a rack (hot cookies are very soft – careful!). These cookies get better each day. Store them in an air-tight container.
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