| Level: | Easy |
| Total: | 1 hr 16 min |
| Prep: | 20 min |
| Inactive: | 40 min |
| Cook: | 16 min |
| Yield: | approximately 65 cookies |
Ingredients
- 1 3/4 cups walnut pieces
- 2 1/2 cups all-purpose flour
- 1 cup tapioca starch (tapioca flour)
- 1/4 teaspoon salt
- 3 sticks butter, cut into pieces, room temperature
- 1 cup sugar
- 2 tablespoons grade A dark amber maple syrup
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Instructions
- Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses). In a separate bowl, sift together the flour, tapioca and salt. In the bowl of a stand mixer or in a large bowl, using an electric hand mixer, add the butter and sugar and blend until smooth. Stir in the maple syrup and vanilla. Add the dry ingredients in thirds, using the paddle attachment on your mixer, at slow speed. Once the mixture has pulled together, mix at a slightly higher speed to fully incorporate the ingredients. Finally, add the walnuts and mix briefly to combine. Roll the dough into ball, flatten into a disk, wrap in plastic wrap, and chill for 1/2 hour.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Measure 1 tablespoon of the dough into your hand, roll into a log with tapered ends and shape into a crescent. Repeat with remaining dough. Arrange the cookies, about 1-inch apart, on the baking sheets. Bake just until the bottom edges start to turn golden, about 14 to 16 minutes. Remove from the oven and cool on the cookie sheets for 10 minutes, then transfer to a rack until completely cool, about 20 minutes. Put the confectioners’ sugar in a shallow bowl, and dredge the cookies, 1 at a time, tapping off excess sugar.
- Daisy’s Variation:
- Add 1 teaspoon of good quality cinnamon, and 1 cup of mini morsels (recommended, Nestle’s) to the dough. You can also flavor the confectioners’ sugar by sifting it with 2 tablespoons of cocoa powder, for wonderful results.
Nutrition Facts
| Serving Size | 1 of 65 servings |
| Calories | 110 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 11 mg |
| Sodium | 10 mg |
Reviews
OMG, these are so yummy! They melt in your mouth. The hint of maple is a nice surprise. I accidentally added the flour to the nuts, but it turned out great. Skip a step and save the time. I agree that the 2 cups must be a misprint, I used my Pampered Chef powdered sugar shaker and it worked really well. Santa will love these tonight!!!
Good cookies, but too much sugar (most dessert recipes have too much for me)- if I do it again I’ll use the cinnamon variation, without chips. I sprinkled, rather than dredged the cookies- 2 Tb. was more than enough confectioner’s sugar; I assume the 2c. is a misprint. I would like more maple flavor- will work on that.
OUTSTANDING CHEERS AAAAAAAAAA+++++++++
these things are the yummyest things ever
Found the tapioca flour at Whole Foods. They came out so awesome. The only thing I’d change is I’d use 1/8 teaspoon of salt rather than 1/4 in the future.
these cookies are good, I like the maple flavor. Anyone substitute regular flour? We made with the tapioca flour, and they made beautiful little crescents, took them out of the oven & they flattened out into blobs. Still tasty, but not so pretty. I had the oven on pretty much all day, but I didn;t think that would do it. Any thoughts?
these cookies melt in your mouth…great …yummy…..
I HAVE KNOWN THESE COOKIES TO BE CALLED WALNUT BALLS. SAME RECIPE AND SAME GREAT TASTE JUST A DIFFERENT NAME. EITHER WAY, ENJOY!!!
I thought the recipe looked easy. I located all of the ingredients in my house…except for tapioca flour. I went to grocery and couldn’t find ‘tapioca flour’. Then a lightbulb went off…maybe just plain ‘tapioca’ will work. So, over to the pudding aisle. I found the box. 8oz….a cup…which is exactly what this recipe calls for. I made my cookies. I sampled the raw dough and was disappointed to find sandy/crunchies in the batter. I figured it was the tapioca and thought they’d ‘melt’ when they’re cooked in a hot oven. After chilling for several hours, I made my cookies. I patiently waited for them to cool…about 20 seconds….seemed reasonable!…then I ate one. I’m here to say “Tapioca” for pudding is NOT interchangeable for tapioca flour. I’m still gonna eat these…I just can’t give any away!! Not that they’re so good I’m not sharing…just that I’m a bit embarassed to have used ‘tapioca’ for pudding. But, I’m used to the crunchy pieces so I’m eating them. Next time, I’ll try some of the suggestions found on these reviews.
Oh, to the person asking why somebody would post a negative review: I’m here to say I value ratings strongly. If I see a recipe with one out of five stars from many reviewers, something tells me don’t waste my time.
To those who post negative reviews: Thanks for your opinion…but only after you’ve actually tried the recipe.
I just found tapioca flour at our small local Whole Foods store tonight, so it can’t be too hard to find. I haven’t made this recipe yet, but will before Christmas. Would just like to say that I love Daisy’s cooking shows (have seen a number of them on another network). She tells secrets of cooking that no one else on TV tells–for example, I love to see her make annato oil and I really needed this information. I hope you are considering making her a regular on Food Network. Thanks for the lovely recipe, Daisy. (I’m giving Daisy a 5 star rating on general principle–her recipes are always reliable.)