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Maple Walnut Ice Box Cookies


Maple walnut is one of my favorite flavor combinations, so I don’t have to tell you how much I love this recipe for maple walnut icebox cookies.

I also love maple walnut ice cream, but just try to find it anywhere outside New England, where I grew up!

If you love crisp cookies and the flavors of maple and brown sugar you are going to love these Maple Walnut Ice Box Cookies as much as me.

They are great warm from the oven and even better after a day or two when the flavors develop and meld together.

You’ll need Maple Extract for these cookies, which you should be able to find on your grocer’s shelf near the vanilla and other flavorings.

I dream of someday enjoying a Maple Walnut Ice Box Cookie along with a scoop of maple walnut ice cream!

Maple Walnut Ice Box Cookies Recipe

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened slightly
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons maple extract
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups coarsely chopped toasted walnuts, divided
  • 1 egg white, lightly beaten with 2 teaspoons water

Make the Ice Box Cookie Dough

  1. In a medium-size mixing bowl whisk together the flour, baking soda, and salt until well blended.
  2. In a large mixing bowl beat the butter on medium low speed until light and creamy.
  3. Add the sugars and continue to beat on medium high speed until well blended, about 3 to 4 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
  4. Add the egg, egg yolk, maple extract, and vanilla and beat until blended and creamy, scraping down the sides of the bowl as needed.
  5. With the mixer on low, add 1 cup of walnuts and then the flour mixture, in two additions, just until combined. (You can also do this with a wooden spoon if you prefer.)
  6. Divide the dough into four equal pieces and roll each piece into a log about 6 inches long and 1½ inches in diameter.
  7. Place the remaining 1 ½ cups walnuts in a shallow pan.
  8. Working with one log of dough at a time, brush with the egg white and roll in the walnuts, pressing gently so that they adhere to the log.
  9. Wrap each log separately in plastic and chill in the refrigerator until firm, at least 1 hour and up to 3 days. (The wrapped logs of dough can also be placed in a freezer safe bag and placed in the freezer for up to a month. Slice and bake them directly from the freezer.)

Bake the Ice Box Cookies

  1. When you are ready to bake your cookies, position one oven rack in the middle of your oven and preheat the oven to 350F degrees. Line cookie sheets with parchment paper and set aside. Alternatively, set aside ungreased cookie sheets.
  2. Using a sharp knife, slice log into 1/4-inch thick slices, rotating the log as you cut so it maintains it's round shape and doesn't flatten out on one side.
  3. Transfer slices of cookie dough to cookie sheets, at least 2 inches apart.
  4. Bake, one cookie sheet at a time, 10 to 12 minutes—a minute or two longer for frozen dough—until they are lightly golden brown.
  5. Remove from the oven and let cool on the cookie sheet for 1 to 2 minutes before transferring the cookies with a thin metal spatula to a wire rack to cool completely.
  6. Store in an airtight container, layered between wax paper at room temperature or freeze.

This recipe yields about 8 dozen Maple Walnut Ice Box Cookies.

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