Cold butter creams with powdered maple crystals until fluffy, then a trio of flours sifts in slowly before walnuts fold through, the dough chilled briefly so these tea cookies hold their tender crumb.
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Preheat oven to 350° F. Line 2 half-sheet trays with parchment paper.
Cream butter and maple crystals in stand mixer until fluffy and well combined, about 5 minutes . Add vanilla and salt until mixed.
In separate smaller bowl, whisk together flours. Slowly sift flours into butter mixture in stand mixer, until all flour is incorporated. Add in walnuts. Divide dough in 2 and wrap each in plastic. Refrigerate 10-15 minutes .
Remove 1 dough from refrigerator. Roll between parchment paper to 1/4" thickness. Freeze dough until hard. Cut shapes from dough using cookie cutters. Repeat process with second dough.
about 6 minutes . Rotate pans and continue to about 5-6 more minutes or until lightly golden. Remove cookies from pans to racks to cool.
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