Autumn Maple Cutout Cookies Recipe

How to Make Autumn Maple Cutout Cookies

1. Melt 1 cup (2 sticks) unsalted butter in a small saucepan over low heat.
2. Cook, stirring occasionally, until milk solids turn amber and stop crackling.
3. Transfer the browned butter to a small bowl, scraping the pan to incorporate all milk solids.
4. Cover and chill the butter mixture in the refrigerator for 20 minutes, or until soft and congealed but not firm.
5. 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.
6. In a large bowl, combine the chilled butter mixture and 1 cup granulated sugar.
7. Beat at medium speed with an electric mixer until well blended.
8. Add 1/2 cup maple syrup, 1 teaspoon maple extract, and 2 large egg whites to the butter mixture.
9. Beat at low speed for 2 minutes, or until well blended.
10. Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined.
11. Divide the dough in half.
12. Shape each portion into a ball, wrap in plastic wrap, and chill for 1 hour, or until firm.
13. Preheat oven to 350°F (175°C).
14. In a food processor, combine 1/2 cup chopped walnuts and 1/4 cup turbinado sugar. Pulse 15 times, or until coarsely ground.
15. In a small bowl, lightly whisk the remaining 1 egg white.
16. 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.
17. Place cookies onto baking sheets lined with parchment paper or silicone baking mats.
18. Gently brush the tops of the cookies with the egg white.
19. Sprinkle evenly with half of the walnut mixture.
20. Bake for 12 minutes, or until lightly golden brown.
21. Remove cookies from baking sheets and let cool completely on wire racks.
22. Repeat steps 16-21 with the remaining dough, egg white, and walnut mixture.