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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
OR
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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