Preparation / Directions:
Serve with pineapple-mint sorbet. 1. Lightly toast the walnuts in a low oven and then let cool. Finely grind the walnuts in a food processor.2.
Cream the soft butter and sugar together. Add the walnuts, flour, and vanilla and mix well. 3. With a plain piping tip, pipe the cookie dough in drops onto a buttered and floured pan or onto parchment paper. 4. Bake in preheated 300 degree oven for 20-30 minutes, or until pale brown in color.
When cool, sprinkle powdered sugar over the cookies. 5. Store in an airtight container. The cookie dough feezes well.
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