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Author Information

Helena Artmann has a bachelor degree in Communications with a vast experience in PR and the online world. Before moving to Canada in 2005, Helena published a variety of articles in Brazilian magazines and websites, mostly about travel, adventure, outdoor, gear, environment and her favourite activities, mountaineer and hot air ballooning. This is her website: http://artmanncommunications.com

Santa Cookies

Apparently, we have to leave something for Santa next Tuesday evening. Cookies, a glass of milk and carrots for Rudolph. Milk and carrots are taken care of, so I decided to make some cookies yesterday, when we spent the day at home, with three sick kids. I went to one of my favorite recipes website: Chatelaine.

I wanted something easy and, of course, tasty. Maple Walnut Cookies sound good enough for Santa and us and it was approved by Ian. Bon appetite! I will let you know if Santa approved it as well or not. 😉

All set for Santa!

All set for Santa!

Maple Walnut Cookies

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 egg

1/2 cup finely chopped toasted walnuts

1/4 cup maple syrup


1. Stir flour, baking powder and salt in a medium bowl. Add the walnuts and set aside.

2. Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg, add the maple syrup and gradually beat in the flour mixture, just until combined. Gather into a ball. Divide dough in half and roll each portion into a 2-inch-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 1/2 hours.

3. Pre-heat oven to 350F and position racks in top and bottom thirds of oven. Line two baking sheets with parchment.

4. Slice cookies into 1/4 inch rounds and arrange them 1 inch apart on prepared sheets. Bake 10 to 12 min switching them halfway through, until cookies are golden. Let cookies cool on sheets then transfer to a wire rack to cool completely. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

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