| 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 |
ts |
Maple extract |
| 1/4 |
ts |
Salt |
| 2 |
c |
All-purpose flour |
| 3 |
|
Dozen walnut halves |
INSTRUCTIONS
1. Preheat oven to 350.
2. 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.
3. 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.
4. Roll pieces of dough between your hands to form 1-inch balls. Arrange on
ungreased baking sheets about 1 1/2 inches apart. Press a walnut half into
the center of each.
5. Bake 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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