Triple Walnut Cookies
From jo_jo_ba 12 years agoIngredients
- 5.3 oz (a generous 2/3 cup) salted butter, softened shopping list
- 5.3 oz (a generous 2/3 cup) shortening shopping list
- 4 oz cream cheese shopping list
- 5.4 oz (13 tbsp) sugar shopping list
- 2 tbsp vanilla shopping list
- 1 1/3 cups flour shopping list
- 1 cup oat flour shopping list
- pinch nutmeg shopping list
- 1/3 cup ground walnuts shopping list
- 2 cups finely chopped walnuts shopping list
- 1/4 cup currants (optional) shopping list
- coarse turbinado sugar for rolling shopping list
- 32 walnut halves shopping list
- maple syrup for brushing shopping list
How to make it
- In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
- Add vanilla, beat in well.
- Add flours, nutmeg and ground walnuts, beating in.
- Fold in the chopped walnuts and currants (if using). See Photo
- Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
- Using damp hands, roll dough into a log about 2" in diameter.
- Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
- When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
- Unwrap one log and roll it in the coarse sugar to coat the sides completely.
- Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
- Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round. See Photo
- Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
- Cool completely on the sheets.
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