Frosted Maple Walnut Cookies

Serves: 54
Total Calories: 130


2 cups firmly packed brown sugar
1 cup margarine or butter, softened
1 to 2 teaspoon imitation maple flavoring or extract
3 eggs
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
dash salt
1 1/2 cups chopped walnuts
4 cups powdered sugar
3 to 4 tablespoons milk
2 tablespoons margarine or butter, softened
2 teaspoons imitation maple flavoring or extract


1. Heat oven to 350°F. In large bowl, combine brown sugar and 1 cup margarine beat until light and fluffy. Add 1 to 2 teaspoons maple flavor and eggs blend well.

2. Add all-purpose flour, whole wheat flour, baking soda and salt mix well. Stir in walnuts. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

3. Bake at 350°F. for 7 to 9 minutes or until light golden brown. Cool 2 minutes remove from cookie sheets. Cool 5 minutes or until completely cooled.

4. In medium bowl, combine all frosting ingredients beat until smooth. Spread each cooled cookie with frosting.

High Altitude (above 3500 feet): Increase all-purpose flour to 2 3/4 cups. Bake as directed above.

Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 160 * Calories from Fat: 50 * % Daily Value: Total Fat: 6 g 9% * Saturated Fat: 1 g 5% * Cholesterol: 10 mg 3% * Sodium: 80 mg 3% * Total Carbohydrate: 24 g 8% * Dietary Fiber: 1 g 2% * Sugars: 17 g * Protein: 2 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch, 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat

See Cook's Note: Tips for Making Drop Cookies

Nutritional Facts:

Serves: 54
Total Calories: 130
Calories from Fat: 35

This Frosted Maple Walnut Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

More Recipes from the Cook'n with Pillsbury Cookbook:
Basic Refrigerator Cookies
Candy and Popcorn Balls
Candy-Coated Pretzels
Candy-Cooking Stages
Caramel Corn
Cashew Caramel Brownies
Cashew Clusters
Cherry Almond Bark
Cherry Almond Fondant
Cherry Winks
Chocolate Caramel Layer Bars
Chocolate Cherry Bars
Chocolate Chip Cookies
Cinnamon Toffee Bars
Classic Neapolitan Fondant Slices
Coconut Macaroons
Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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Date-Filled Whole Wheat Cookies
Double Chocolate Chip Cookies
Double Chocolate-Orange Biscotti
Double Date Bars
Espresso Brownies
Frosted Maple Walnut Cookies
Fudgy Bonbons
Fudgy Brownies
Funfetti Cookies
German Chocolate Cake Mix Cookies
Giant Confetti Oatmeal Cookies
Ginger Butter Cookies
Ginger Cookie Cutouts
Ginger Snaps
Gourmet Mint Brownies
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Holiday Peppermints
Homemade Chewy Granola Bars
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Maple Nut Goodie Bars
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Peanut Blossoms
Peanut Butter Cookies
Pecan Blondies with Browned Butter Frosting
Pecan Toffee Squares
Pumpkin Bars
Quick Cranberry-Orange Bars
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Rocky Road Fudge Bars
Rocky Road Fudge Bars Frosting
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Sugared `n Spiced Nuts
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Vanilla Fudge
When the Cookie Crumbles
Whole Wheat Sugar Cookies
Whole Wheat Zucchini Bars

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