Walnut cookies

"Nom nom... I'm having cookies..."

Last week B tempted me with cookies while on Skype. A week later, I baked some for myself. Now I'm just waiting for him to come on-line so I can munch on some too. :p

These are buttery, crumbly cookies with a crunch in every bite. The recipe calls for a 1:1 volumetric portion of chopped walnuts to flour, resulting in a rich nutty flavour of the cookies. I absolutely love walnuts! Replete with omega-3 fatty acids, walnuts are known as the ultimate brain food. They can also keep one in a positive mood and relieve sleeplessness for good measure!

The final step in this recipe involves dipping the cookies into icing sugar. Initially I thought of it as redundant. But ohhh nooo... the eventual outcome was brilliantly delicious! Ipso facto, coating with icing sugar is not optional!

These cookie balls can last up to four days in an airtight container at room temperature...

... but they won't. ;)


What?

• 1 cup plain flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 tbsp brown sugar
• 1 cup chopped walnuts
• 1 tsp vanilla extract
• 1/2 cup (about 113 g) unsalted butter, softened
• 2 cups icing sugar, for coating

How?

1. Line a baking sheet with parchment paper and side aside.
2. Mix flour, salt, baking powder, brown sugar and walnuts together.
3. Add the vanilla extract to the mixture and give it a stir.
4. Work the butter into the mixture with your hands until a crumbly, coarse mixture is achieved,
5. Using your hands, press and shape a handful of dough into balls and place them onto the prepared baking sheet. The balls do not have to be spaced far apart as they do not rise or spread in the oven.
6. Bake in a preheated oven at 160 degC for 25 minutes until the cookies are slightly browned.
7. Remove the cookies from the oven and let them cool before coating the in icing sugar.

Adapted from: Joy the Baker