Maple Walnut Shortbread Cookies – A Cozy, Nutty Delight
For those who love the cozy, rich flavors of maple and walnut, these Maple Walnut Shortbread Cookies are a dream come true. With a buttery shortbread base, hints of maple sweetness, and a satisfying walnut crunch, these cookies are perfect for fall, holiday gatherings, or simply enjoying with a cup of coffee or tea. And with a touch of maple frosting on top, they look as delightful as they taste!
Why You’ll Love These Maple Walnut Shortbread Cookies
These cookies bring out the best of both maple and walnut in a tender, buttery shortbread. The recipe combines easy-to-find ingredients and straightforward steps, making it simple to create bakery-quality cookies at home. They also make a thoughtful gift and are ideal for holiday cookie trays or any festive occasion.
Maple Walnut Shortbread Cookies Recipe
Ingredients
For the Cookies:
- 1 cup unsalted butter, at room temperature
- 1/2 cup maple sugar (or substitute with light brown or granulated sugar)
- 1/2 teaspoon pure maple extract (or almond extract if unavailable)
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 cup finely chopped walnuts, plus more for topping
For the Maple Frosting:
- 1 cup confectioner’s sugar, sifted
- About 5 tablespoons pure maple syrup
Directions
- Cream the Butter and Sugar
In a large bowl, cream together the butter and maple sugar until light and fluffy. Add the maple extract and beat until combined. - Prepare the Dough
In a separate bowl, whisk together the flour and cornstarch. Gradually add this dry mixture to the butter and sugar, blending until it forms a dough. Stir in the chopped walnuts, making sure they are evenly distributed. - Shape and Chill the Dough
Place the dough on a sheet of plastic wrap or parchment paper. Shape it into a log about 9-10 inches long, wrap tightly, and refrigerate for at least 3 hours. - Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Slice and Bake
Slice the chilled dough into 1/4 to 1/3 inch slices and place them on the prepared baking sheet. Bake for about 12 minutes. The cookies will still be pale and soft but will firm up as they cool. - Cool the Cookies
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. - Prepare the Maple Frosting
In a small bowl, whisk the sifted confectioner’s sugar with enough maple syrup to create a spreadable consistency. Adjust with more sugar or syrup if needed. - Decorate the Cookies
Spread a layer of frosting on each cooled cookie and sprinkle with additional chopped walnuts. Allow the frosting to harden as it dries.
Recipe Details
- Prep Time: 15 minutes (plus 3 hours chilling)
- Cooking Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Calories: 180 kcal per serving
- Servings: 24 cookies
Tips for the Perfect Maple Walnut Shortbread Cookies
- Chill the Dough Thoroughly: Chilling the dough allows it to hold its shape better during baking, resulting in beautifully round cookies.
- Choose Your Thickness: Thinner slices will yield crispier cookies, while thicker slices will be more buttery and soft. Adjust according to your preference.
- Let the Frosting Set: Allow the frosting to harden before serving or storing, making the cookies easier to stack and share.
Serving Suggestions
These Maple Walnut Shortbread Cookies are wonderful on their own, but here are a few ways to elevate the experience:
- Serve with Coffee or Tea: The flavors pair beautifully with a hot cup of coffee, black tea, or even spiced chai.
- Create a Holiday Cookie Platter: Combine with other favorites like chocolate chip, gingerbread, or sugar cookies for a festive display.
- Gift Them: Wrap these cookies in a pretty box or cellophane bag with a ribbon for a thoughtful homemade gift.
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to a week. They also freeze well for up to a month – just let them thaw at room temperature before serving.
Final Thoughts
These Maple Walnut Shortbread Cookies are rich, buttery, and delightfully nutty, with a hint of maple that’s perfect for fall and winter months. Whether you’re baking for a special occasion or treating yourself, these cookies will bring warmth and joy to any day.
Print
Maple Walnut Shortbread Cookies
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
This Cranberry Orange Custard Pie combines the tartness of fresh cranberries with the creamy richness of a smooth custard, infused with bright notes of orange zest. The balance of sweet and tangy flavors creates a delightful pie that’s perfect for any fall or holiday gathering. The cranberries provide a burst of freshness, while the custard sets into a creamy, luscious filling that melts in your mouth.
Ingredients
10-inch unbaked pie shell
12 oz. bag fresh cranberries (if frozen, thaw and pat dry)
1 1/2 cups sugar
3 eggs, beaten
1 cup heavy whipping cream
1/4 cup flour
1/2 teaspoon salt
1 tablespoon orange zest
1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C).
Place the cranberries evenly in the unbaked pie shell.
In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined.
Pour the custard mixture over the cranberries in the pie shell.
Bake the pie at 400°F for 10 minutes.
Reduce the oven temperature to 350°F (175°C) and cover the crust with a pie crust shield or tin foil to prevent burning. Continue baking for 40-45 minutes, or until the custard is set.
Let the pie cool completely before serving. Store any leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 310