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Maple with walnut is a classic and delightful combination. I have baked this blend into cookies and cupcakes for brunches and cookie exchanges, and they are always delightfully favored.

MAPLE WALNUT COOKIES

maple walnut cookies

COOKIES

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 cup whole-wheat flour

1 1/2 to 2 cups self-rising flour

1 1/2 to 2 cups walnuts, coarsely chopped

1 teaspoon maple flavoring

1 teaspoon salt

ICING

4 tablespoons butter

2 cups powdered sugar

1 teaspoon maple flavoring

3 to 4 tablespoons milk

Heat oven to 350F.

Combine butter, sugars, eggs, flavoring and salt, and beat until just combined. Add flours, 1 cup at a time. If dough is too sticky to the touch, add more self-rising flour in 1/4 cup increments until smooth. Stir in walnuts.

Scoop onto a baking sheet. Bake in center of oven 10 to 12 minutes, until cookies are puffy and beginning to turn tan. Remove from oven and let cool.

Meanwhile, mix icing ingredients until texture is smooth and thick. Add more milk or sugar to achieve a creamy texture. Ice cookies.

Enjoy!

Recipe adapted from Relish Magazine

relish.com/recipes/

MAPLE WALNUT MINI CUPCAKES

maple walnut mini cupcakes

CUPCAKES

1 1/3 cups flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup butter softened

3/4 cup sugar

2 eggs

1/2 cup milk

3/4 cup chopped walnuts, toasted

1 teaspoon maple flavor

MAPLE CREAM CHEESE FROSTING

4 ounces cream cheese, softened

1/4 cup butter, softened

1 3/4 cups powdered sugar

1/2 teaspoon maple flavor

chopped walnuts for garnish

Heat oven to 350F. Place a mini paper baking cup in each of 36 mini muffin cups.

In medium bowl, mix flour, baking powder and salt, set aside. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed 2 to 4 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk. Stir in 3/4 cup walnuts and 1 teaspoon maple flavor. Divide batter evenly among muffin cups, filling each almost full.

Bake 17 to 18 minutes, or until toothpick inserted in center comes out clean. Remove from pans to cooling racks, cool completely, about 15 minutes.

In medium bowl, beat cream cheese and 1/4 cup butter until blended. Gradually add powdered sugar and 1/2 teaspoon maple flavor, beating until smooth. Frost cupcakes. Garnish with walnuts.

Enjoy!

Recipe adapted from Betty Crocker Thanksgiving Favorites, 2011

www.bettycrocker.com/recipesk

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