| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
August 1990 |
1 |
servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1/3 |
c |
Sugar |
| 2 1/2 |
tb |
Cornstarch |
| 1 1/2 |
ts |
Grated lemon peel |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Chilled unsalted butter; cut into 1/2-inch |
|
|
; pieces (1 stick) |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
c |
Walnuts |
| 2 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, chopped, |
|
|
; or 1/3 cup mini |
|
|
; chocolate chips |
|
|
Sugar |
| 1 |
pt |
Ice cream of choice |
| 3 |
oz |
Semisweet chocolate; chopped |
INSTRUCTIONS
WALNUT CHIP COOKIES
ICE CREAM
For cookies:
Preheat oven to 350F. Combine first 6 ingredients in processor and
blend. Add butter and vanilla. Process until mixture resembles fine
meal and begins to stick together, using on/off turns. Add walnuts
and process until finely chopped. Mix in chocolate.
Transfer mixture to sheet of waxed paper. Press together. Top with
another sheet of waxed paper. Roll out 1/4 inch thick. Cut out
cookies using 2 1/2-inch round cookie cutter. Transfer to ungreased
cookie sheet. Gather scraps, reroll and cut additional cookies.
Sprinkle cookies with sugar. Bake until just beginning to color,
about 22 minutes. Cool on cookie sheet on rack 5 minutes. Carefully
transfer cookies to rack and cool. (Can be prepared 3 days ahead.
Store in airtight container.)
For ice cream:
Soften ice cream slightly in refrigerator. Turn 8 cookies over and
gently spread 1/4 cup ice cream atop each. Top with 8 cookies,
sugared side up. Freeze until firm.
Melt 3 ounces semisweet chocolate in top of double boiler over
simmering water, stirring until smooth. Dip fork in chocolate and
drizzle in free-form lines over top of sandwiches. Freeze until
chocolate design is firm. (Can be prepared up to 3 days ahead. Cover
and freeze.) Soften slightly in refrigerator before serving if frozen
very solid.
Makes 8.
Bon Appetit August 1990
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