Culinary Tools:
- 5-quart Mixing Bowl
- 3-quart Mixing Bowl
- 2 Cookie Sheets
Ingredients:
- 4 ounces unsalted butter
- 4 ounces sugar
- 1 egg
- ½ pound flour
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- 4 ounces ground walnuts
- ½ cup walnuts, finely diced
- 2 cups powdered sugar
- Cooking spray
Procedure:
- In the 5-quart Mixing Bowl, add butter and sugar; beat these ingredients until creamy. Add egg and continue beating until well combined.
- In the 3-quart Mixing Bowl, sift flour, baking soda, nutmeg and salt (discard what is left on the strainer). Add these ingredients to the butter mixture while slowly combining. Add ground walnuts and continue beating until you get a soft dough; let it sit for 1 hour.
- Preheat oven at 320 °F. Coat Cookie Sheets with cooking spray. Divide dough into 24 balls and place them on the Cookie Sheets. With your fingertips, slightly flatten each ball and top with a walnut piece. Cookies’ diameter should be 1.5 inches.
- Bake for 16 minutes, or until cookies base is lightly golden. Take cookies out of the oven and wait until they have cooled off before removing from the sheets.
- In a large plate, spread powdered sugar. Place cookies and cover them completely with sugar.
Chef’s Note: To easily mix butter with sugar, leave butter at room temperature for a few minutes before making this recipe. If you make smaller cookies, you will have to reduce the baking time.