Ingredients
- Cookies:
- 1/2 cup unsalted butter, room temperature (1 stick = 1/2 cup)
- 1/2 cup light-brown sugar
- 1 large egg yolk
- 1/3 cup maple syrup (preferably grade A)
- 1 1/4 cups all-purpose flour, plus more for surface
- 3/4 cup Diamond of California® Walnuts, finely diced
- 1/4 teaspoon salt
- Filling:
- 1/4 cup unsalted butter, softened (1/2 stick = 1/4 cup)
- 2 cups powdered sugar
- 3 tbsp maple syrup
- 1 tsp maple extract
The Steps
- Preheat the oven to 325 and line a cookie sheet with parchment paper.
- Combine the butter and brown sugar in a mixing bowl and mix with the paddle attachment until light and fluffy, about 5 minutes.
- Add the egg and maple syrup, mix until incorporated.
- Mix in the flour, walnuts and salt until just combined.
- Wrap dough in plastic and refrigerate for at least 30 minutes.
- Roll out chilled dough on a lightly floured surface. Cut out shapes with a mini maple leave cookie cutter and place on the baking sheet, 1 inch apart.
- Bake for 10 minutes, then cool completely.
- To make the filling, mix together the butter, powdered sugar, maple syrup and maple extract until smooth. Pipe onto the back of one cookie and top with another. Repeat with remaining cookies.
