Everyone needs a recipe that they can make on a moment’s notice with ingredients they always have on hand. That’s not necessarily what I was looking for this week with this recipe, but I was definitely pleasantly surprised when it worked out.
I started the week knowing I was going to bake Wednesday night. I would be away for the weekend (which was lovely – I successfully managed to see people from every stage of my life that live in the New York City area), and it was the one night I didn’t have plans. I fully intended to go to the store and get ingredients (my kitchen has been rather bare this summer), but then I sat down with the Tassajara Bread Book and found a recipe that looked good – Walnut Cookies.
They seemed quick, light, and easy to transport (all essential qualities for cookies you’re bringing to the office). Then I looked at the ingredients, opened my pantry, and realized I had them all. That’s when I was sold – no trip to Whole Foods.
They also proved to be relatively versatile. Sweet enough to be dessert (more of an adult dessert, due to the lack of chocolate add-ins) but hardy enough to dip in coffee (breakfast cookies!). I believe cookies can be eaten any time of day regardless, but it doesn’t hurt to have a justification.
First, beat the butter and flour on medium speed of your stand mixer fitted with the paddle attachment. Add the brown sugar and beat to incorporate. Beat in the vanilla extract. Finally, beat in the chopped walnuts. Spray a pan with cooking spray, roll the dough into inch-wide balls, and place on cookie sheet.Bake at 350°F for about 20 minutes, or until tops are cracked and cookies are firm.While the cookies are still warm, roll them in powdered sugar and place on a wire rack to cool completely.The sugar will melt and harden into a glaze. If you don’t want the sweet, skip that step.When completely cool, store in an airtight container.
- 2 cups flour
- 1 cup butter, softened
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, finely chopped
- confectioners’ sugar
- In a stand mixer on medium speed, beat together flour and butter until smooth.
- Beat in brown sugar until combined.
- Beat in vanilla extract.
- Beat in walnuts until distributed.
- Roll dough into one inch balls and place on baking sheet sprayed with cooking spray.
- Bake at 350°F for about 20 minutes, until tops cracked and are firm to touch.
- While still warm, roll in powdered sugar and place on wire rack to cool completely.