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Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 1/4 cup toasted walnuts
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons sugar
- 1 generous teaspoon of finely chopped fresh sage (5-6 large leaves)
- 1/2 cup (1 stick) unsalted butter, room temperature
Method
- Place toasted walnuts in work bowl of a food processor and pulse till walnuts are the consistency of cornmeal. Add flour, salt, pepper, sugar and sage, and pulse till blended. Add butter; pulse until dough comes together. Shape the dough into a log about 1 1/2 inches in diameter, and wrap with plastic wrap. Chill until firm enough to slice, about 30 minutes or overnight.
- Heat oven to 350°F and place a rack in the center of the oven . Line a baking sheet with parchment. Cut the dough log into 1/3- to 1/2-inch-thick rounds; place on sheets. Bake 10 minutes. Reverse sheets front to back. Bake until cookies are golden, about 15 minutes longer. Cool thoroughly on cooling rack.
