Talking to my cousin this week, about my black walnut maple cookies with brown sugar icing, which started to make me feel nostalgic. Remembering a black walnut cake with brown sugar icing that always appeared every once in a while in my family circle.
This was a coveted cake that was just the best thing around since peanut butter. My cousin's grandmother was an expert at making this cake. So, I set out to create a Black Walnut Maple Cookie with Brown Sugar Icing based on her creation.
I hope you visit the corresponding post where I discuss the flavor matching I did to make this cookie.
Black Walnut Maple Cookies with Brown Sugar Icing
- 2 cups All purpose flour 240 g
- 1 cup Butter unsalted 2 sticks
- ¼ tsp Kosher Salt
- 2 tsp Vanilla Extract
- ½ cup Black walnuts finely chopped
- 2 Tbsp Pure maple syrup
- 1 cup packed Light brown sugar 213 g
- ½ cup Milk just not fat-free
- 1 Tbsp Butter unsalted
- 2 cup Powdered sugar sifted
- Preheat oven to 350° F. Weigh out the flour and set aside. In a stand or handheld mixer beat the butter till light and fluffy. Add the salt, vanilla extract, and the pure maple syrup and blend till incorporated. Slowly add the flour and mix till all the flour is incorporated.
- I take a small cookie scoop (I use a OXO Good Grips Cookie Scoop Small) and add to the parchment lined cookie pan. I take a water glass with a flat bottom and gently press on the top of each cookie dough scoop. I do this to make it easier to put on the icing. These do not spread much so you can place them close on the cookie pan. I got 15 on my pan.
- Bake for 13-15 minutes. When there is a little brown around the bottom fringe take them out of the oven. Mine were done in 14 minutes. Let them on the pan for about 1 minute them move them to a cooling rack. Let them cool completely without moving them around too much.
- In a small pan combine the milk and the light brown sugar (I weighed out) over medium heat. I stirred this almost constantly. You want to bring this to a boil and really stir constantly. Boil for 3 minutes. If you boil it longer according to my cousin who did it, the icing turned into a brick when it cools. Remove from the heat and add the butter till it melts.
- Add 1-½ cups of the sifted powdered sugar to a stand mixer or stir by hand along with the brown sugar mixture. I like to do this in the stand mixer to get out all lumps and this makes a very smooth icing. Blend till smooth. I stir the icing in the bowl for a couple of minutes to see how thick the icing is going to get. If after a few minutes the icing is still really thin add a little of the ½ cup of powdered sugar you have left over from the 2 cups. I did not need any but you will have to judge. I put a tsp on each cookie.