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1
Preheat the oven to 350.
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2
Toast the walnuts in a preheated oven for 7-10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulse action, until they are finely ground. Do not overprocess or you will end up with a paste.
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3
Cream together the butter and maple syrup. When light and fluffy, add the egg and beat well for 1 minute. Stir in the extracts, then the flour, and the finely ground nuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle.
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4
Preheat the oven to 350. Line baking sheets with baking paper.
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5
Using a #24 scoop (2 tablespoons) or a spoon, scoop out the dough and place the balls 1-inch apart on the baking sheets. With lightly moistened fingers, flattern each cookie to a thickness of 1/2 inch.
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6
Bake the cookies until golden brown, for 15-18 minutes on an insulated or double pan.
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7
Let the cookies cool on the pans before removing.
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8
Variations:
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9
Maple Almond: Substitute almonds for the walnuts.
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10
Maple Hazelnuts: Substitute hazelnuts for the walnuts.
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11
Maple Pecan: Substitute pecans for the walnuts.
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12
Almond: Substitute almonds for the walnuts and fruit sweeteners for all or part of the maple syrup.
