!!! My website has moved: please update your bookmarks to debunix.net !!!

Rosemary-Walnut Cookie Press Cookies

They took a few twists and turns from the original cookie press recipe, and came out delicious, not too sweet, very nutty, and the rosemary-walnut combination that I enjoy so much in savory foods works beautifully here in sweet too.  Pomegranate variation is below.

1 cup unsalted butter
2/3 cup light brown sugar

2 large eggs
1 tablespoon walnut oil (optional)
Juice & zest of 1 small lemon
(1 teaspoon vanilla extract, if not using vanilla bean)

If you mill the wheat yourself:

  200 grams soft wheat 
  2 teaspoons rosemary, dried
  1/2 teaspoon cardamom seeds
  2 inches vanilla bean, chopped

OR, if you do not mill the wheat directly....
 
  200 grams soft wheat pastry flour or unbleached all purpose flour, about 1 1/3 cups
  plus:
  2 teaspoons dried rosemary leaves, crumbled as finely as you can
  1/2 teaspoon cardamom powder
  (and the vanilla extract above)

350 grams of toasted walnuts, finely ground

If you don't have a nut grinder (grater), you can grind them in the food processor together with the rosemary and a couple of tablespoons of flour, which will help keep the pieces light and dry and not turning into walnut butter.  They must be very fine to avoid clogging the cookie press, so you might need to sift the resulting meal to remove any larger bits.

1 teaspoon baking powder
1 teaspoon salt

Preheat the oven to 325 degrees F.

Whisk together the walnut meal, powder, salt, flour and spices.  Set aside.

Cream the butter and sugar together until smooth and light.  Beat in the eggs, walnut oil, and lemon juice & zest, and vanilla extract if not using vanilla bean.  
 
Stir in the flour/walnut mixture and mix until smooth.

Fill the press and press onto silicone lined or ungreased baking sheets.   Bake 325 degrees F for about 16-18 minutes, until the cookies are golden at the edges.
Pomegranate variation: 

Substitute 2/3 cup fresh pomegranate juice for the lemon juice & zest
Skip the vanilla, rosemary and cardamom

Increase the flour by 100 grams or 2/3 cup (total 300 grams/2 cups)
and spice it up with

1 teaspoon cinnamon bits (for milling) or ground cinnamon
2 teaspoons corinander seed (for milling ) or ground coriander
1 pinch saffron

If not milling, you'll need to break up the saffron as best you can and disperse it in the pomegranate juice--let it soak in it for at least an hour before preparing the batter.

This batter is softer than the usual and I have not tried it in the press.  It took about 16 minutes to bake as drop cookies at 375 degrees. 


Return to Recipe Index

Return to Diane's Food Page

Return to Diane's Home Page