Maple Walnut Cookies

Ingredients:

• 2.5 cups premium flour
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 110 g unsalted butter, room temperature
• 2/3 cup dark brown sugar
• 0.5 tbsp. maple syrup
• 1 large egg
• 0.5 tsp vanilla extract
• 1/4 tsp maple extract
• 0.5 tbsp. sugar turbinado
• 0.5 cup walnut halves

Preparation:

1. In a medium bowl, combine the flour, baking soda, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Stir in the maple syrup, egg, vanilla, and maple extracts. The mixture may look curdled. Reduce the mixer speed to medium-low, add the flour mixture, and knead until smooth. Cover and refrigerate until the dough firms up slightly and is no longer sticky, about 30 minutes (it will still be soft).
2. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Place turbinado sugar in a shallow dish. Scoop 1 tablespoon of dough and roll into 2.5cm diameter balls, then roll in turbinado sugar. Press a walnut half into the center of each ball and arrange them on the prepared baking sheets, spacing them 2 inches (5cm) apart.
3. Bake, rotating the baking sheets halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.