Maple-Nut Diamonds

Maple and toasted pecans create cookies perfect for munching while you put up holiday decorations.

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  • Makes: 72 diamonds
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 7 mins 350°F per batch

Maple-Nut Diamonds

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Directions

  1. Prepare Basic Dough. Knead in the 1/2 cup nuts and the maple syrup. If necessary, cover and chill dough 1 to 2 hours or until dough is easy to handle.
  2. Preheat oven to 350 degree F. On a lightly floured surface, roll half the dough at a time to a 1/4-inch thickness. Using a 2-1/2x1-3/4-inch diamond-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet; sprinkle with maple sugar and, if desired, additional nuts.
  3. Bake in preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes 72.

From the Test Kitchen

To Store:

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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