These are irresistible:
1 & 1/2 cups walnuts
2 sticks unsalted butter, room temp.
1/2 vanilla bean, split and seeds scraped (save the seeds)
2 cups confectioners' sugar
1/4 t. Sea salt*
2 cups all purpose flour
Parchment paper
Preheat the oven to 350. Line two large cookie sheets with parchment. Spread the walnuts on a rimmed baking sheet and bake for about 8 mins. until golden brown. Let cool, then coarsely chop. Reduce the oven temp. to 325. In a standard mixture outfitted with a paddle, beat the butter with the vanilla bean seeds on high til pale, about 2 mins. Add one cup of the sugar and beat on medium speed til light and fluffy, about 5 mins. - scraping down the sides half way through. At low speed, mix in the salt, then gradually the walnuts and flour, and beat just until the cookie dough comes together - again scraping down the sides. Roll level tablespoons of the dough into balls and arrange them on the prepared cookie sheets. Bake the cookies in the upper third and lower third of the oven for about 17 mins. WATCH!* until they are lightly brown on the bottom. Switch the sheets from top to bottom and front to back halfway through the cooking time. Let the cookies firm up on the sheets, about 5 mins. Then transfer to a rack to let cool slightly. Put the remaining sugar in a small bowl. Roll the warm cookies in the sugar to coat and return to rack to cool completely. Roll again in the sugar. These cookies can be kept in an air tight container for 5 days.
Whew, that was a looooooooooooooooooong one!!!!
"Grow strong in your weakness" today!! And have FUN.
Happy Friday!!
Love,
MM
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