These cookies are one of Greg’s favorites — because he loves anything baked with walnuts. Light and fluffy with a hint of nutmeg, they really almost melt in your mouth. This recipe is surprisingly easy (you may never buy cookies again), but you do need a food processor. Makes about 2 dozen cookies.
- 1 C. all purpose flour
- 3/4 C. (3 oz.) walnuts
- 1/2 C. chilled unsalted butter cut into pieces
- 1/4 C. granulated sugar
- 1 tsp. vanilla
- 1/2 tsp ground nutmeg
- pinch of salt
- Confectioners’ sugar for dusting
- Preheat over to 325 degrees
- In a food processor, combine first 7 ingredients (everything but the confectioners sugar) and pulse until the mixture becomes a coarse meal. Then process continually until the dough begins to gather together
- Pinch off about 2 tsp. of dough and roll between your palms to form a rope of about 2.5 inches long, slightly tapering at both end. Place the cookie in a crescent shape on an ungreased baking sheet. Repeat with the rest of the dough, spacing the cookies about 1″ apart
- Bake until just firm to touch, about 20 minutes. Let cool for about 5 minutes on the pan
- Transfer to a cooling rack until they cool completely
- Using a sieve, lightly dust the cookies with confectioners sugar. Store at room temp for up to 5 days.
- I often cut the butter into cubes on a small cutting board, then place the whole board in the fridge to keep it cold. I’ll even do it a few hours before I’m baking. This one step seems to make it all go smoother when I’m ready to bake.
- When rolling cookies in your hands, it helps to keep them cool so the dough doesn’t get too warm and stick to your hands. Having a bowl of cold (even icy) water near by helps: rinse, dry and go back to rolling. Repeat.
With apologies to the author, a photo copy of this recipe lives in my “binder” of most loved recipes but the source is not noted. So I don’t know which cookbook author to give credit to. If it’s yours, let me know. But I think it came from a cookbook that I still own, so when I find it, I’ll add the credit.
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