Instructions

Pulse the walnuts in a food processor until the nuts are mostly fine-textured with some irregular coarse pieces.

In either the bowl of a stand mixer (fitted with the paddle attachment) or a medium bowl, cream together the butter and brown sugar. Add the maple syrup, vanilla and chopped walnuts, stirring to combine. Add the remaining ingredients just until the mixture comes together and forms a soft dough.

Shape the dough into a squat disc about 1 inch thick. Wrap in plastic and refrigerate for about an hour before using, or up to 3 days.

Refrigerated dough needs to rest at room temperature for a while before it’s rolled out. 

You’ll know it’s ready to roll when you press the dough with your finger and it leaves a slight imprint.