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Author Notes: I over-bought walnuts at hChristmas time and had to change from my usual list of favorites. I knew if I substituted walnuts for pecans or almonds uncertain recipes, no one would be happy, so I played around until I found something that would "wow" the gang. This one did it! It is a little fragile. I wouldn't ship these. However the crumbles make a great ice cream topping. We have a local gourmet ice cream company in Milwaukee called Purple Door. They make a whiskey ice cream that is amazing. I'd crumble these cookies o top. Delish! —Julianne M. Ravely
Makes: 6 dozen
cup unsalted butter
cup Brown sugar, firmly packed
large egg, separated
teaspoon coarse salt
teaspoon Baking powder
cups All purpose flour
Walnuts, finely chopped
- Cream butter. Add sugar, egg yolk and vanilla. Cream well.
- Sift dry ingredients together.
- Add to creamed butter mixture.
- Chill dough for 1 hour.
- Beat egg white until light and foamy. Add a few drops of water if egg white is too firm.
- Divide dough into 6 pieces. Using hands, rollout a log 24 inches long. Cut into 2 inch pieces.
- Dip one end into egg white, then coat with finely chopped walnuts. Repeat other end.
- Place logs on parchment lined cookie sheet. Cookies do not spread much, about 1 inch apart.
- Bake at 400 degrees for about 10 minutes.
- Note: If cookie dough is too soft, increase flour slightly. They will look very messy. But they bake out fine. Store in air tight container for 24 hours to fully develop flavors. They freeze well.
- This recipe was entered in the contest for Your Best Recipe with Walnuts