If you're looking for a different spritz cookie this holiday season, I think you'll like this one folks:@)
- Be sure to pack the ground nuts into the measuring cup, it's important for the consistency of the dough.
- This will be a softer dough but should still have body. It sticks to the sheets very easily.
- I found maple extract at HomeGoods, so I did add some to amp up the flavor.
- My walnuts went for a whirl in the food chopper until they were finely ground for the dough and left a little chunkier for the topping.
- These cookies are very tasty but aren't overly sweet, you may want to either add a little more sugar to the dough or give them a nice sprinkling of sanding or colored sugar before baking.
- As a test, I chilled the second baking sheet for 15 minutes and it did not make any difference in the shape of the cookie. So, no chilling necessary.
The original recipe calls for a piece of walnut to be added as a decoration. I think the chopped nuts are prettier, but they are a little messier...
I'll let you decide since you'll be the one cleaning up after everyone leaves:@)
Maple Walnut Spritz-from Taste of Home
1/2 cup butter, softened
1/3 cup packed brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract-use half vanilla, half maple extract if you have it
1-1/2 cups all-purpose flour
2/3 cup finely ground walnuts
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup walnut pieces
- Preheat oven to 350°. In a bowl, cream butter and brown sugar until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, ground walnuts, baking powder and salt; gradually beat into creamed mixture (dough will be soft).
- Using a cookie press fitted with desired disc, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with coarse sugar. Top with walnuts.
- Bake 10-12 minutes or until bottoms are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.