Sweetened with Canadian maple syrup, these cookies have crisp edges and soft centers, making them a classic treat for a picnic basket. Chopped walnuts add a noticeable crunch to every bite.
Beat the room-temperature butter with the granulated sugar. Add the maple syrup and egg, then mix in the flour, baking powder, and salt until smooth. Fold in the coarsely chopped walnuts.
Wrap the dough and refrigerate until chilled. This makes it easier to scoop and shape with a spoon.
Scoop small balls of dough onto a baking sheet, spacing them apart. Bake in a preheated 180°C / 355°F oven until the edges are lightly browned.
Chill the dough before baking to keep the cookies from spreading too much. Chop the walnuts coarsely; finely chopped nuts will lose their crunch. Allergens: contains wheat (gluten), milk and dairy, eggs, and tree nuts (walnuts).
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