1 large envelope Betty Crocker sugar cookie mix
1 stick butter, softened
1 large egg
3/4 teaspoon maple extract
1 tablespoon water
1/2 cup fine chopped walnuts

Pour cookie mix into a mixing bowl, add butter. butter should be softened (room temperature), the softening process can be expedited by cutting the stick into slices and warming in a microwave for approximately 10 seconds, but be careful not to actually melt it. Work butter into cookie mix by vigorously stirring and mashing with a strong spoon.

Add the egg. For best results, whip the egg with a whisk or fork in a small bowl before adding to homogenize the yolk and white. Add the maple extract, drizzling it around a drop or two at a time to spread fairly evenly among the batter. Add the water and walnuts, and stir by hand until the batter comes together in a moist mass. Don't worry if its still a little lumpy.

Spoon batter onto a cookie sheet, I like to use about 1 1/2 tablespoons for each cookie but you can make the cookies smaller or larger as you prefer.

Bake in a 350°F oven if using dark or non-stick pans, or a 375°F oven if using shiny aluminum pans. Baking will take about 10 minutes, rotate the pan 180 degrees about half-way through. Cookies are done when golden brown on the bottom, check by turning one up with a spatula, the tops will be paler. Will make about 2 dozen cookies if you stick with my 1 1/2 tablespoon portion size.

Ingredient notes: Betty Crocker makes their cookie mix in two sizes, one says it makes "18 cookies" and the other "3 dozen cookies". This recipe is intended for the latter, though you could make a smaller batch by cutting the other ingredients in half. This cookie mix can be found at almost any grocery store in Christmas season, and better stores year round. I have found Kroger to be my only reliable source for maple extract, though I discovered one well stocked Wal-Mart carrying it in the holiday season.

Submitted by: Dan Hanegan