... a man you don’t meet every day
Marc David Richard Rigby
July 27, 1969 – January 21, 2011
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Marc's Xmas Baskets 2010: Double Maple Walnut Cookies
Cookies
¾ c. butter, softened
1 c. granulated sugar
1 egg
¼ c. dark maple syrup
1 tsp pure vanilla extract
2 c. all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt (omit if using salted butter)
1 c. walnuts or pecans, finely chopped
Topping
1 c. Icing sugar
6 to 8 tbsp dark maple syrup
1 c. large walnut pieces or small pecan halves
1. Using electric beaters, cream butter with sugar until light and fluffy. Beat in egg, maple syrup and vanilla. Stir flour with baking powder, soda and salt. Using spatula, stir flour mixture into butter mixture until just combined.
2. Divide dough in half. Form each half into a log about 12 inches long on a piece of waxed paper. Roll and very firmly press chopped nuts into dough. Then roll each log up in waxed paper, twist ends; refrigerate 1 hour or until firm. (Dough can be frozen for a couple of weeks or more. Defrost, still keeping firm enough to be sliced.)
3. Preheat oven to 350°F.
4. Line cookie sheets with parchment paper or ungreased aluminum foil. Using a chef's knife, cut cold dough into slices between ¼ and ½ inch apart; press any dislodged nuts back into the edges.
5. Bake in batches in centre of oven for 13 to 15 minutes or until lightly golden. Meanwhile, sift icing sugar and stir in maple syrup to form a thin icing. Remove hot baked cookies from sheet onto a cooling rack. Lightly dab cookie centre with maple icing while hot; add a nut piece.
6. Cooled cookies can be stored at room temperature, sealed in container for several days or frozen airtight for up to a month (defrost in freezer wrappings before opening).
Makes 4 to 5 dozen cookies