1/2 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped black walnuts or walnuts
2 cups powdered sugar
1/2 teaspoon maple flavoring
Combine 3/4 cup butter, brown sugar, sugar, egg and vanilla in bowl; beat at medium speed until well mixed. Add all remaining cookie ingredients except walnuts. Beat at low speed until mixed. Stir in walnuts.
Divide dough in half; shape each half into 10-inch log. Wrap each in plastic food wrap; refrigerate at least 1 hour or until firm.
Heat oven to 375°F.
Cut each log into 1/4-inch slices with sharp knife; place slices onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Immediately remove from cookie sheets to cooling racks. Cool completely.
Combine powdered sugar, 1/4 cup butter and maple flavoring in bowl. Beat at low speed, adding enough half & half for desired frosting consistency, until well mixed. Increase speed to medium; beat until light and fluffy.
Spread heaping teaspoonful of maple buttercream onto bottom of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and frosting.
- Look for black walnuts in the baking aisle of most supermarkets.
- Keep the dough for these crisp delicious cookies in the refrigerator for up to 2 days, or in the freezer for 6 weeks. Bake just the amount you want. Store unused maple buttercream in a tightly covered container in refrigerator.