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Walnutty cookies

The spices are subdued to let the walnuts shine
Sheets lightly greased         Oven 375 degrees F      Time 15 min

1 cup unsalted butter, softened (room temp)
2/3 cup brown sugar

3 eggs

Mill together:
  300 grams soft wheat
  75 grams rice
  3 tsp anise seed
  12 cloves
  2 inches vanilla bean

OR substitute
    2 1/2 cups soft white wheat pastry flour
    2 cups unbleached or whole wheat pastry flour plus 1/2 cup rice flour

1/2 teaspoon soda
1 teaspoon salt

2 cup lightly toasted, broken walnuts

Cream the butter the brown sugar until smooth.  Beat in the eggs.

Whisk the dry ingredients together.  Stir into the creamed mixture along with the nuts.

Drop the batter by heaping teaspoonsful onto the sheets, and lightly flatten them (they won't spread much on their own).

Bake until lightly browned at the edges.  They should cool out to dry and crisp outsides, with softer insides.  Very nice.

Makes about 5-6 dozen small cookies.

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