Zutaten für Autumn Maple Cutout Cookies
- 1 cup (2 sticks) unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup maple syrup
- 1 teaspoon maple extract
- 3 large egg whites
- 1/2 cup chopped walnuts
- 1/4 cup turbinado sugar
- Cooking Spray
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Zubereitung von Autumn Maple Cutout Cookies
- Melt 1 cup (2 sticks) unsalted butter in a small saucepan over low heat.
- Cook, stirring occasionally, until milk solids turn amber and stop crackling.
- Transfer the browned butter to a small bowl, scraping the pan to incorporate all milk solids.
- Cover and chill the butter mixture in the refrigerator for 20 minutes, or until soft and congealed but not firm.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- In a large bowl, combine the chilled butter mixture and 1 cup granulated sugar.
- Beat at medium speed with an electric mixer until well blended.
- Add 1/2 cup maple syrup, 1 teaspoon maple extract, and 2 large egg whites to the butter mixture.
- Beat at low speed for 2 minutes, or until well blended.
- Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined.
- Divide the dough in half.
- Shape each portion into a ball, wrap in plastic wrap, and chill for 1 hour, or until firm.
- Preheat oven to 350°F (175°C).
- In a food processor, combine 1/2 cup chopped walnuts and 1/4 cup turbinado sugar. Pulse 15 times, or until coarsely ground.
- In a small bowl, lightly whisk the remaining 1 egg white.
- On a lightly floured surface, roll out one portion of dough to 1/8-inch thickness. Cut out cookies using a 2 1/2-inch cookie cutter.
- Place cookies onto baking sheets lined with parchment paper or silicone baking mats.
- Gently brush the tops of the cookies with the egg white.
- Sprinkle evenly with half of the walnut mixture.
- Bake for 12 minutes, or until lightly golden brown.
- Remove cookies from baking sheets and let cool completely on wire racks.
- Repeat steps 16-21 with the remaining dough, egg white, and walnut mixture.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
6g
Carbs
5g
