Maple Cinnamon Walnut Slice-and-Bake Shortbread

Steps

1. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant, then spread on a plate to cool completely.
2. In a large bowl, beat the butter and powdered sugar until creamy and pale, about 2 minutes. Beat in the maple syrup and vanilla.
3. In a separate bowl, whisk the flour, cinnamon, nutmeg and salt.
4. Add the flour mixture to the butter mixture and mix on low just until a soft dough forms. Fold in the cooled walnuts.
5. Shape the dough into a log about 2 inches (5 cm) thick. Spread the granulated sugar on a sheet of parchment and roll the log in it to coat the outside, pressing gently so it sticks.
6. Wrap the log and chill in the fridge for at least 1 hour, until firm.
7. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
8. Slice the chilled log into 12 rounds about 1/2 inch (1.3 cm) thick and set them 1 inch apart on the baking sheet.
9. Bake for 18 to 22 minutes, until the edges are golden and the tops look dry.
10. Cool on the sheet for 5 minutes, then move the cookies to a rack to cool completely, about 20 minutes, so they firm up.