You may also like
Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into small pieces
- 3 1/4 cups all purpose flour
- scant 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 extra large eggs
- 1 teaspoon vanilla extract
- 12 ounces finely chopped walnuts
Method
- In a large bowl, combine the butter, flour, sugar, baking powder, and salt.
- Use a pastry cutter or 2 dinner knives to cut in the butter until the mixture is fine and crumbly.
- In a small bowl, beat 2 of the eggs and the vanilla together and stir into the dry ingredients.
- Mix the dough just until all the ingredients come together.
- Turn the mixture out onto a floured work surface and knead for a minute or two by hand to form a cohesive dough.
- It should be somewhat sticky.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350F.
- Line 2 baking sheets with parchment paper.
- Spread the walnuts out on a piece of waxed paper.
- Dust your hands with flour and shape the dough into 3 ropes, each about 1 1/2 inches in diameter.
- Cut each into 2-inch pieces.
- In a small bowl, beat the remaining egg.
- Dip each of the pieces into the beaten egg, then roll in the walnuts to coat evenly.
- Place the cookies about 1 1/2 inches apart on the prepared baking sheet.
- Bake the cookies until they are lightly colored, 12 to 15 minutes.
- Slip the parchment, with the cookies, off each baking sheet and let cool on wire racks.
- Let stand for 2 minutes before peeling the cookies off.
- Variation: Dust the cookies with confectioners sugar before serving.
