Remember a while ago, when I was talking about my bitter walnut disaster-turned-success cardamon creme cookie?
Well, this is what I was trying to make: walnut-shaped walnut cookies!
How cute are they?
I ordered a walnut cookie mold from House on the Hill a few weeks ago (a bit of a splurge, I know, but the thrill of payday sometimes puts my frugality in check) and I’m so happy I’ve finally had a chance to use it!
Even if you don’t have a cookie mold, you can still make awesome flat cookies with this recipe.
I made some for my profs this year — for whatever reason, I just can’t kick that old, elementary school habit of giving your teacher a gift at the end of the semester — and my most-favouritest prof said that these were her new favourite cookie. Yay!
Better still: I’m finally all done exams and finished my degree (for those of you who’re curious, I’ll have a BA in English Language)!
Although it still hasn’t quite sunk in yet, I’m looking forward to my first school-free summer in 3 years!
There will be lots of cookies forthcoming. Lots and lots and lots.
This is just the beginning!
Golden Walnutty Cookies
*adapted from House on the Hill
- 1 cup whole wheat flour
- 1 & 3/4 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/3 cup cream cheese
- 1 cup light brown sugar, firmly packed
- 1 egg yolk
- 1 teaspoon vanilla
- 1/3 cup finely ground walnuts
- zest from 1 small orange
Allow the cream cheese and butter to soften before using — this can take 8 hours for cream cheese, while it tends to only take 3 hours for butter to reach room temperature.
Cream the cream cheese and butter together. Beat in the sugar until light and fluffy. Beat in the egg yolk and vanilla.
Stir in the grated orange zest and ground walnuts.
In a separate bowl, sift together the whole wheat flour, all-purpose flour, cinnamon, and salt.
Gently mix the flour mixture into the creamed ingredients. Stir to combine.
Form the dough into a disk and wrap tightly in cling-film. Refrigerate overnight to allow the flavours to develop.
Preheat the oven to 325°F (or 160°C). Line a baking sheet with parchment paper.
If you have a cookie mold, press the dough into the mold to make “walnuts” and then store the molded walnut cookies in the fridge while you work.
If you don’t have a cookie mold, then roll the dough out to approximately 1/4 inch (0.5 cm) thick. Use a cookie cutter to cut out cookies and then store the cut cookies in the fridge while you work. Prick the top of each flat cookie with a fork before baking.
Bake flat cookies for 18 ~ 20 minutes; bake walnut-shaped cookies for 28 ~ 30 minutes, or until the edges are lightly browned.
Whether or not you have a walnut cookie mold, these cookies are a real treat — they’re crisp and crunchy and very nutty.
I used half of my dough to make flat cookies and, dare I say, they were probably a little better than the walnut-shaped ones, just because they were all-over crispy instead of having a soft center.
And, if you want to add a little spice, you can dust them with cinnamon before eating! Yum!