Maple-Syrup Walnut Butter Cookies
Adapted from Fine Cooking magazine, holiday baking issue, Tested by Susan Selasky for the Free Press Test Kitchen
Makes about 5 dozen; analysis per one cookie

Chill this cookie dough in the refrigerator at least 2 hours before rolling and cutting into holiday shapes. It can also be chilled overnight. If you use sprinkles to decorate, sprinkle before baking, otherwise decorate as desired using Royal Icing.

2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
4 tablespoons pure maple syrup
1 large egg, at room temperature, lightly beaten
2/3 cup coarsely chopped walnuts

In a medium bowl, whisk together the flour, baking powder and salt; set the mixture aside.

In a large mixing bowl, using an electric mixer on medium speed, blend the butter with the sugar until the mixture is light and fluffy, about 3-5 minutes.

Add the maple syrup and egg; blend until the dough is smooth.

Fold in the walnuts. Divide the dough in half and place each half on a sheet of plastic wrap. Shape each half into an 8-inch squared-off log. Wrap them in plastic wrap; chill at least 3 hours or overnight.

At baking time, preheat the oven to 350 degrees. Line the baking sheets with parchment paper.

Cut the dough crosswise into 1/4-inch thick slices. Arrange the slices about one inch apart on the sheets.

Bake the cookies, one sheet at a time, until the edges just begin to brown, 12 to 14 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.