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Maple-Walnut Spice Cookies

Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. you can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.

Course Dessert
Cuisine American
Cook Time 14 minutes
Total Time 30 minutes
Servings 30 Cookies
Calories 98 kcal
Author Mike Dedmon

Ingredients

  • 1 1/2 cups Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/8 tsp Ground Nutmeg
  • 1/8 tsp Ground Clovers
  • 3/4 cup Packed Dark Brown Sugar
  • 1/4 cup Unsalted Butter Softened
  • 1 large egge
  • 1/2 cup Finely Chopped Walnuts - TOASTED

Frosting:

  • 1 cup Powered Sugar
  • 2 tbsp Maple Syrup REAL Maple Syrup - Not the artificial stuff.
  • 1 tbsp Fat-Free Milk
  • 2 tsp Unsalted Butter Softened

Instructions

  1. Preheat oven to 350

  2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

  3. Place brown sugar and 1/4 cup of butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

  4. Spook batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350 for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

  5. To prepare frosting, combine powdered sugar, 2 tablespoons syrup, mil, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts. Yield: 30 cookies (serving size: 1 cookie).