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, ...
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