| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cookies, Tried and t |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Walnuts |
| 3/4 |
c |
Packed brown sugar |
| 1 |
c |
Unsalted butter, softened |
| 1 1/2 |
t |
Maple extract |
| 1/4 |
t |
Salt |
| 2 |
c |
All-purpose flour |
| 3 |
|
Dozen walnut halves |
| 1 1/2 |
|
ches apart. Press a walnut half into the center of, ches apart. Press a walnut half into the center of each. Bake |
INSTRUCTIONS
Preheat oven to 350. In a food processor fitted with the metal blade,
place the 1 cup of walnuts and process coarsely. Add 1/4 cup of the
brown sugar and process finely; set aside. Combine the butter, the
remaining 1/2 cup brown sugar, maple extract, and salt in a large
bowl. Use an electric mixer set on high and beat until light and
fluffy. Reduce the speed to low; add the flour and the nut mixture and
mix just until incorporated. Roll pieces of dough between your hands
to form 1-inch balls. Arrange on ungreased baking sheets about the
cookies until brown around the edges, about 20 minutes. Transfer to
wire racks to cool. Store at room temperature for up to 5 days. Recipe
by: Williams-Sonoma Posted to MC-Recipe Digest by "slt4@cornell.edu"
<slt4@cornell.edu> on Feb 24, 1998
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