Triple Walnut Cookies
photo by YummySmellsca
- Ready In:
- 6hrs 16mins
- 5 1⁄3 ounces salted butter, softened (a generous 2/3 cup)
- 5 1⁄3 ounces shortening (a generous 2/3 cup)
- 4 ounces cream cheese
- 5 1⁄2 ounces sugar
- 2 tablespoons vanilla
- 1 1⁄3 cups flour
- 1 cup oat flour
- 1 pinch nutmeg
- 1⁄3 cup ground walnuts
- 2 cups finely chopped walnuts
- 1⁄4 cup currants (optional)
- turbinado sugar, for rolling
- 32 walnut halves
- maple syrup, for brushing
- In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
- Add vanilla, beat in well.
- Add flours, nutmeg and ground walnuts, beating inches
- Fold in the chopped walnuts and currants (if using). [Photo24688]
- Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
- Using damp hands, roll dough into a log about 2" in diameter.
- Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
- When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
- Unwrap one log and roll it in the coarse sugar to coat the sides completely.
- Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
- Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
- Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
- Cool completely on the sheets.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"