Brown Sugar-Walnut Cookies

  • 15 Sep - 21 Sep, 2018
  • Mag The Weekly
  • Cookery


· 2 cups flour

· ½ tsp baking powder

· ½ tsp salt

· 1 cup (2 sticks) unsalted butter, at room temperature

· 1 cup firmly packed dark brown sugar

· 1 egg

· 1tsp vanilla extract

· 1 cup walnuts, coarsely chopped


Have on hand two long sheets, 20 inches each, of strong plastic wrap. Line two baking sheets with parchment paper. In a bowl, whisk together flour, baking powder and salt. In an electric mixer on medium speed, beat butter and brown sugar together until creamy. Then beat in the egg, scraping down the sides of the bowl when necessary. Beat in the vanilla extract. With the mixer set on its lowest speed, beat in the flour mixture half cup at a time until the dough is smooth. Add walnuts and mix until well distributed. Turn the dough out onto a counter and use a pastry scraper to shape it into a smooth mound. Divide the dough in half. Set each half on a sheet of plastic wrap and roll each into a log that is about 1½ inches wide and 12 inches long. Roll the logs under your palms to make them even and secure the ends. Refrigerate for at least four hours. Set the oven at 175°C. Use a thin, sharp knife to slice cookies 3/8-inch thick. Set them ½-inch apart on the baking sheets and bake for 15 minutes, turning the sheets from back to front halfway through, or until they are golden brown. Slide the cookies on the parchment onto wire racks to cool and bake the remaining cookies in the same way.