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.