Prep 2 mins
Cook 35 mins
These delicious cookies have a wonderful texture -- somewhat sandy, like a rich shortbread cookie, but a little more crunchy-firm, almost like biscotti. The walnuts play a starring role, appearing in the dough and as a rolled-in coating. Frankly, these are perhaps more of an adult cookie than one kids will clamor for, because they're a tad less sweet than many cookies. But that's not necessarily a bad thing, is it?
- 2 cups walnuts, coarsely chopped
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 4 teaspoons ground coffee, finely ground (use the blender to reduce the ground coffee to the proper consistency if needed, you may use less fo)
- Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
- Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
- Set aside.
- Finely chop the remaining nuts by hand and set them aside in a small bowl.
- Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
- Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Adjust one oven rack so it is in the center position.
- Preheat the oven to 350°F.
- Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
- Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
- Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
- Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
- Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.
Coffee and nuts, how divine! I made these with my daughter tonight and am now enjoying one (or two, well, maybe three) with a cup of dark roast coffee. I'm a bit of a coffee snob, have to gring my own beans, even have several kinds in the freezer to mix and match depending on my mood. I used a mild Viennese roast for these cookies and I think it was a good choice. My daughter had some of the raw cookie dough and decided it was too much coffee flavor for her, so more for me! I wasn't sure at first if the recipe really calls for 1 tablesoon AND 1 teaspoon of coffee, or if it was a typo, but I thought, why not, I love the stuff, so I used both measurements. I'm freezing them and rationing these sweeties for special moments (as in after the kids have gone to bed or disappeared for the night).