Easy walnut maple syrup cookie recipe from San Francisco Chef Emily Luchetti

November 2, 7:48 PMSan Jose Dessert ExaminerJoy Valerie Cronn

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  Chef Luchetti's walnut maple cookies/Walnut Board

Walnuts and maple syrup are both in peak of season, and are a great flavor pairing.  Local San Francisco chef Emily Luchetti, an authority on flavor and a consultant for the California Walnut board created this delicious cookie recipe so appropriate for Thanksgiving treats and all through the holidays.

"Walnuts are an oilier nut but still not as strong or dominating as a pecan.  I like to combine walnuts with maple in desserts.  They work with apples as well as pears or quince,"  Luchetti said in "The Flavor Bible" by Karen Page and Andrew Dornenburg.

"I typically use maple syrup with nuts, like in a pecan pie.  I will replace the dark corn syrup in the recipe with maple syrup instead.  It is always important to use a very good quality (e.g., Vermont or Canadian) maple syrup.  If you are working with syrup and sugar, you need to be careful because the combination of dark brown sugar with maple syrup can become very intense."

Walnut Maple Cookies
12 tablespoons unsalted butter, softened
1/3 cup firmly packed brown sugar
1 large egg
1/2 cup pure maple syrup
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
2 cups flour
1 cup walnuts, toasted and chopped

Yield about 35 cookies

Preheat the oven to 350 degrees.

Beat the butter and brown sugar until smooth. Mix in the egg.  Mix in the maple syrup and vanilla extract.  Stir in the baking powder, salt, flour and walnuts.

Place on parchment paper lined baking sheets 1 1/2 inches apart. Bake until light golden brown, about 15 minutes.

Nutritional Information: 100 Calories;  6g Total Fat;  2.5g Saturated Fat;  1g Monounsaturated Fat;  2g polyunsaturated Fat;  16mg Cholesterol;  68mg Sodium;  11g Carbohydrates; 0g Fiber; 1g protein.

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