Walnut drop cookies
January 25, 2013 § 6 Comments
Did you start the year off with good intentions? Some resolutions that this year would be different than previous ones? I, shockingly, only made one baking/cooking/food-related resolution (the list for my crafting, however, is out of control), and that is to keep inventing new recipes.
So far the smugness has been kept in check though; while I am one for one on new recipes posted as of today, last year’s resolution to stop acquiring cookbooks was a total nonstarter, and this year I’ve already received….um…seven new cookbooks. Granted, one was the Smitten Kitchen cookbook I bought for my sister for Christmas, except it turns out SHE GOT TO MEET DEB and get a copy signed, so I got the one I gave her back. No good deed goes unpunished, but then again, it is a great cookbook so I’m not exactly complaining!
Anyway, in a few weeks I am going to visit my sister and brother-in-law (where I promise I will not “borrow” my sister’s copy — besides it is probably signed to her anyway, grumble) and I always like to bring something to thank them for their hospitality.
My brother-in-law really loves desserts with nuts in them, so I wanted to create something that really showcases walnuts, since I think those are his favorite, judging by the rugelach he likes (with walnuts), brownies (also with walnuts), and baklava (again, with walnuts, though there are pistachios in there too).
Normally I’m more on the crunchy/crisp side of the cookie equation (exception: oatmeal cookies are acceptable in any form), but in this case I prefer the softer crumb of these drop cookies since they really make the walnut pieces a noticeable, textural part of the cookie. The flavor is deeply nutty of course, and the dough is just on this side of sweet. Rounding everything out is a tiny hint of nutmeg and vanilla.
Since the trip is a few weeks away still, I am planning on tweaking the recipe to try out different nut-and-spice combinations. I think first up will be pistachio and cardamom, but I’d love to hear if you try any combinations out too.
Walnut drop cookies
Makes about two dozen cookies
- 3/4 cups (two and 3/5 ounces or 75 grams) walnuts, finely chopped
- One cup minus a teaspoon (scant one cup or four and 1/2 cups or 125 grams) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup (57.5 grams) powdered/confectioners’/icing sugar
- 1/3 cup (5 and 1/2 tablespoons or 75 grams) unsalted butter, softened
- One large egg
- One tablespoon vanilla
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with parchment paper.
2. Combine the walnuts, flour, baking powder, salt, and nutmeg in a bowl; set aside.
3. In a separate bowl, mix together the sugar and butter until clumps form. Mix in the egg until a soft creamy batter forms. Stir in the dry ingredients mixture (from step 2) just until a shaggy dough forms.
4. Drop rounded tablespoons of batter spaced about one to two inches apart on the lined cookie sheets.
5. Bake the cookies for thirteen to sixteen minutes, rotating and switching the trays halfway though baking, or until the cookies are golden on the edges and peaks.
6. Let cool and enjoy right away, or store in an airtight container for up to four days.