Best 10 Walnut Maple Sandies Recipes

MAPLE-WALNUT COOKIES

Steps:

• Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
• Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

MAPLE WALNUT-BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
• Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
• Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
• Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.

SANDIES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
• Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

MAPLE-CANDIED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and 3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes.
• Transfer walnut mixture to a parchment-lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.

CHOCOLATE MAPLE WALNUT PRALINE

Steps:

• Preheat the oven to 325 degrees.
• Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature.
• Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat. When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use a metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.
• Place the sugar and lemon juice in a 3-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve. Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts. Allow to harden at room temperature for at least 30 minutes.
• Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting. Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces. Store the pralines in a tightly sealed plastic container until ready to devour.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

HAZELNUT SANDIES

Steps:

• Spread the hazelnuts on a baking sheet and bake until golden brown, about 10 minutes; let cool, then finely chop.
• Whisk the flour, allspice, salt and hazelnuts in a medium bowl. Beat the butter and 1/4 cup confectioners' sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to low and gradually beat in the flour mixture until the dough comes together. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Roll tablespoonfuls of the dough into balls and arrange 1 inch apart on the prepared baking sheet. Bake until light golden on the bottom, about 12 minutes. Meanwhile, sift the remaining 3/4 cup confectioners' sugar into a medium bowl.
• Immediately transfer the warm cookies to the bowl of confectioners' sugar and gently toss to coat; transfer to a rack to cool completely. Roll the cookies in confectioners' sugar again when completely cool.

WALNUT SANDIES

Steps:

• 1. Cream together first four ingredients.
• 2. Mix together dry ingredients including 1 cup of the finely chopped walnuts, making sure to set aside 1/2 cup of them for the glaze.
• 3. Combine all ingredients and mix until well blended.
• 4. Place dough on sheet of waxed paper and roll into a long cylinder approximately 2" to 3" in diameter. Chill dough for 1 hour or until firm enough to slice with sharp knife.
• 5. Pre-heat oven to 350 degrees.
• 6. Unwrap dough, slice 1/2" thick pieces and place on a parchment lined cookie sheet.
• 7. Bake for 10 minutes or until edges are slightly brown.

THYME-WALNUT SANDIES

Steps:

• Make the cookies:
• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 7-10 minutes. Let cool.
• Pulse walnuts and whole wheat flour in a food processor until finely ground. Add all-purpose flour and salt and pulse to combine.
• Using your fingers, work thyme into granulated sugar in a small bowl until mixture starts to look moist and clump together. Using an electric mixer on medium-high speed, beat thyme sugar, butter, and powdered sugar in a large bowl until light and smooth, about 2 minutes. Reduce speed to low and gradually add dry ingredients and mix just until combined. Use a rubber spatula to mix in any remaining dry spots or flour at the bottom of the bowl.
• Transfer dough to a sheet of parchment paper and form into a 12" log. Firmly roll up log in parchment paper, then wrap tightly in plastic. Chill on a flat surface until firm, at least 4 hours.
• Preheat oven to 350°. Slice off both ends of log to make neat edges, then remove plastic and parchment. Slice dough into 1/4"-thick rounds and place on parchment-lined rimmed baking sheets, spacing about 1" apart. Bake, rotating baking sheets halfway through, until edges of cookies are light golden but centers are still pale, 10-15 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
• Make the icing and assemble:
• Whisk powdered sugar, orange zest, orange juice, cream, coconut oil, thyme, and salt in a medium bowl until no lumps remain.
• Using a spoon or small offset spatula, spread about 1 tsp. icing over each cooled cookie (you will have some icing left over). Let cookies sit until icing is set, at least 45 minutes.
• Do Ahead
• Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month. Cookies can be frosted 1 day ahead. Store airtight at room temperature.

MAPLE-WALNUT BLONDIES

Steps:

• Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
• Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
• In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
• Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
• Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.