From: Pastry chef Emily Luchetti, Waterbar and Farallon restaurants, San Francisco. Yield: About 35 cookies.
12 Tbsp. unsalted butter, softened
⅓ cup firmly packed brown sugar
1 large egg
½ cup maple syrup
1 tsp. vanilla extract
2 tsp. baking powder
½ tsp. salt
2 cups flour
1 cup walnuts, toasted and chopped
Preheat oven to 350°F.
Beat butter and brown sugar until smooth. Mix in egg. Mix in maple syrup and vanilla extract. Stir in baking powder, salt, flour and walnuts.
Place cookies on parchment-paper lined baking sheets 1½ inches apart. Bake until light golden brown, about 15 minutes.
