Prep 30 mins
Cook 1 hr 4 mins
One quick dip and they melt in your mouth. These have always been and remain my favorite. They are such a favorite in our home that I make them all year round, because they have the added advantage of being low-fat. They are perfect when you have that midnight sweet craving or mid-afternoon slump. These were the original low-fat cookie before anyone even knew we needed them! Enjoy, and next time we'll progress to a full fat delight.
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 2 large whole eggs, plus
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 tablespoon grated orange rind (zest)
- 1 1⁄2 cups chopped walnuts
- In mixer bowl place flour, sugar, baking soda and salt.
- In small bowl mix eggs, yolk, vanilla and zest.
- With paddle attachment, blend flour mixture, then add egg mixture. As soon as it begins to ball up, add walnuts. Mix just until dough forms.
- Turn out to floured board. If the dough is too dry add a tablespoon of cold water.
- Knead once or twice to form a cohesive dough.
- Divide into two pieces and form logs 12 inches long by 2 inches wide.
- Place on a cookie sheet lined with parchment paper or lightly oiled.
- Flatten them slightly with your hand.
- Bake for 45-50 min until firm.
- Cool on rack for 10 minute.
- Cut on diagonal about 3/4 inch wide, lay on cut side and bake for 7 minutes.
- Turn each cookie over and bake an additional 7 minutes.
- Cool completely and store.