Maple-Walnut Spice Cookies

Store these frosted cookies between layers of parchment paper or wax paper to keep them from sticking together. You can bake and freeze the cookies up to a month in advance; bring the cookies to room temperature before frosting them.

Yield: 30 cookies (serving size: 1 cookie)

Ingredients

• Cookies:
• 1 1/2  cups  all-purpose flour (about 6 3/4 ounces)
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  ground ginger
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground nutmeg
• 1/8  teaspoon  ground cloves
• 3/4  cup  packed dark brown sugar
• 1/4  cup  butter, softened
• 2  tablespoons  maple syrup
• 1  large egg
• 
  Frosting:
• 1  cup  powdered sugar
• 2  tablespoons  maple syrup
• 1  tablespoon  fat-free milk
• 2  teaspoons  butter, softened
• 
  Remaining ingredient:
• 1/2  cup  finely chopped walnuts, toasted

Preparation

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves) in a medium bowl, stirring well with a whisk.

Place brown sugar and 1/4 cup butter in a large bowl; beat with a mixer at high speed until light and fluffy (about 4 minutes). Add 2 tablespoons syrup and egg; beat until well blended. Beating at low speed, gradually add flour mixture; beat just until combined.

Spoon batter evenly into 30 mounds (about 1 tablespoon) 2 inches apart on baking sheets. Bake at 350° for 14 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting, combine powdered sugar, 2 tablespoons syrup, milk, and 2 teaspoons butter, stirring with a whisk until smooth. Spread frosting evenly over cooled cookies. Working quickly, sprinkle cookies with nuts.

Nutritional Information

Calories:

98 (30% from fat)

Fat:

3.3g (sat 1.1g,mono 1g,poly 1.1g)

Protein:

1.2g

Carbohydrate:

16.3g

Fiber:

0.3g

Cholesterol:

12mg

Iron:

0.5mg

Sodium:

58mg

Calcium:

12mg