Walnut-Maple Sandies

Total Time:
2 hr
1 hr 30 min
30 min

about 48 cookies

  • 1 cup walnuts
  • 2 1/2 cups confectioners' sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 1 large egg yolk
  • 2 tablespoons pure maple syrup, plus more for brushing
  • 1 teaspoon maple extract
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground.

  • Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Beat in the egg yolk, maple syrup and maple extract until incorporated. Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes.

  • Line 2 baking sheets with parchment paper. Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden, 18 to 20 minutes.

  • Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets. Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely.

  • Photograph by Andrew Purcell

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