It's four days before Christmas and we're still baking cookies. These Maple Twist Cookies are a favorite of mine. My mother and aunt would make these every year for Christmas.
I tried making these last year but they turned out to be an epic failure because my mother's recipe was a little short on instructions.
This year I called out the reserves on this one. My cousin Jimmy and our good friend Verna both had this recipe so I tried again this year.
They may not look perfect but the taste is what I remember as a kid. A sweet nutty cookie with a maple flavor. There are so many walnut cookie recipes, the combinations in this one are amazing.
What you need for the dough:
3 cups all-purpose flour
6 teaspoons baking powder
1/4 cup brown sugar
1/2 cup Crisco
1 teaspoon vanilla
1/2 cup milk
2 large eggs
1/4 cup butter Melted (save for later)
Using my Kitchenaid stand mixer, I added the flour and baking powder into the mixing bowl and sifted together.
Add the Crisco, brown sugar, and vanilla. I turned the mixer on low speed and added the eggs and milk. Continue mixing until the dough is formed. Separate the dough into 3 equal pieces and put it in the refrigerator for one hour.
While the dough was chilling it was time to make the filling and icing.
Filling for Maple Twist Cookies:
3 cups walnuts (Crushed)
6 teaspoons of brown sugar
6 teaspoons white sugar
Combine the crushed walnuts and brown sugar and white sugar in a mixing bowl. Add a couple of tablespoons of milk at a time and mix until it looks like a paste. Be careful, don't add too much milk, as it will become runny.
1 cup powdered sugar
1 tablespoon butter
1 teaspoon Maple extract
1 tablespoon milk
BLACK+DECKER HC306 One-Touch 1.5 Cup Capacity Electric Chopper, White
Electric Food Choppers Dicers
We used our handy food chopper dicer to chop the walnuts fine enough for this recipe. We find this to be a very handy kitchen tool for small jobs like this one.
&Combine and mix well until the icing is smooth.
|My Icing and filling|
Fold this over 3 times and seal the ends. Cut them into 1/2 inch slices, give them a twist and place them on a greased cookie sheet or cookie sheet with parchment paper.
|Ready for the oven|
I made my icing thick and iced them with a small spatula after the cookies cooled, If you do this you will need to double the icing recipe.
I yielded about 45 cookies you should get 15 or so cookies from each section of dough.
As always thanks for stopping by and I hope you enjoy!
KitchenAid K45SSOB 4.5-Quart Classic Series Stand Mixer, Onyx BlackKitchenAid KFC3516ER 3.5 Cup Mini Food Processor, Empire RedRachael Ray Oven Lovin' Nonstick Bakeware 3-Piece Baking and CookieKitchen MissionTM Stainless Steel Mixing Bowls 1.5,3,4, and 5 quart.StarPack Premium Silicone Spatula Set of 4 with Hygienic SolidReynolds Cookie Baking Sheets Parchment Paper (Non-Stick, 22 Sheets)