Don’t know about you but at SWEETTABLESCAPES we would be hard pressed to really choose a favorite cookie. If Linzer Tarts come at the top, so do Pecan Balls and Chocolate Shortbreads. Why choose, you tell me? Well, let’s not and just have a quick “12 step program” to the perfect cookie selection. This is completely biased, partial and subjective by the way! But when we’re talking cookies, who really cares…
Adapted from Luane Kohnke after a recipe in “Cookies and Biscotti: Williams-Sonoma Kitchen Library” by Kristine Kidd
Time: 40 minutes
FOR THE DOUGH:
1/4 cup sugar
1 cup all-purpose flour
3/4 cup shelled walnuts
1/4 pound unsalted butter, chilled and cut in to 1/2-inch pieces
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon grated orange zest
1/8 teaspoon salt
For the vanilla sugar:
1/3 cup sugar
1/4 vanilla bean.
1. Heat oven to 325 degrees. Combine all dough ingredients in a food processor. Pulse until the dough resembles coarse meal. Then process continuously until it begins to gather together.
2. Roll 2 teaspoons dough at a time into half moon shapes. Arrange on an ungreased baking sheet, 1 inch apart. Bake until firm to touch, about 18 to 20 minutes.
3. Meanwhile, combine the vanilla sugar ingredients in a food processor until the vanilla bean is pulverized.
4. When cookies are done, let them cool in the pan for 5 minutes before transferring to a rack. Sift the vanilla sugar over them immediately. Continue cooling for 15 minutes. The cookies may be stored in an airtight container up to 5 days.
Yield: 2 dozen cookies.