Maple crunch refregerator cookies

Ingredients

• 1/2 cup butter 125 mL
• 1/2 cup CRISCO® All-Vegetable Shortening 125 mL
• 2 eggs
• 1 cup brown sugar, packed 250 mL
• 1 tbsp artificial maple extract 15 mL
• 2 1/2 cups ROBIN HOOD® All Purpose Flour 625 mL
• 1 tsp baking powder 5 mL
• 1/2 tsp baking soda 2 mL
• 1/4 tsp salt 1 mL
• 1/2 cup walnuts, toasted and finely chopped 125 mL
• Demerara or coarse sugar, for rolling

Preparation

1. Cream butter, shortening, eggs, sugar and extract on medium speed of electric mixer. Mix in all remaining ingredients except Demerara sugar. Chill for 1 hour.
2. Divide dough in ½ and shape into 2 logs, about 1 ½"- 2" (3-4cm) in diameter. Roll in Demerara or coarse sugar. Wrap in waxed paper and refrigerate overnight, until firm.
3. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper. Slice logs with thin sharp knife into 1/8" (2mm) slices. Bake in preheated oven 8 - 10 minutes, until light golden.