One bowl cookies. Who doesn’t like to hear that?
The hardest part is allowing the dough to chill out in the fridge (or the freezer if you are short on time). It requires a good amount of butter (and brown butter…aka the best kind of butter), some sugar, flour, salt, a heavy dose of vanilla, and walnuts.
On a relevant note, do not freak out over the term “brown butter”. This was my first time make it, and I was afraid I would mess it up and end up burning the butter. But if you keep a close eye on it, it’s easier than you can imagine. Just wait till you smell that nutty smell and the butter turns a light “earthy” brown.
And if that’s not enough, these are slice and bake cookies, which means you can prepare them before hand, leave them in the fridge, and bake them when ready.
12 Days of Baking ’15:
Day 1: Classic Madeleine
Day 2: Cranberry Orange Pistachio Shortbread Cookies
Day 3: Chocolate Cut-out Cookies
Day 4: Fresh Cranberry Jam
Day 5: No-Bake Apricot Coconut Bites
Day 6: N0-Bake Tiramisu Bites
Day 7: Swedish Chocolate & Mocha Biscuits
Day 8: Chocolate Nut Pinwheel Cookies
Brown Butter Walnut Cookies
Makes 20-30 cookies
- 200 grams unsalted butter
- 2 teaspoons vanilla
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2- 2 1/4 cups all-purpose flour
- 1-2 tablespoons water (if your dough seems dry)
- 3/4 cup raw walnuts, very finely chopped
- I find it easier to have the dry ingredients (minus the flour and walnuts) prepared in a ball together before starting out. So in a small bowl, mix together sugars, vanilla and salt, and set aside.
- Moving on to the butter: add the butter to a medium saucepan. Allow it to brown lightly until it smells toasted, about 5-8 minutes, stirring often. Butter will foam and then settle back down. Remove from the heat and let cool slightly.
- Put your butter in a bowl. This bowl will be your “one bowl”, so chose a medium sized one. (I used a glass bowl that would help cool the butter and stop it from cooking any further). Add your dry ingredients mixture
- Add two cups flour and stir until fully combined. If the dough is still to moist to form a ball and hold, then add the remaining flour 1/4 cup at a time (I used all the flour). Add 1-2 tablespoons water if these needs to be moistened a bit. Stir in the pecans.
- Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place it in the freezer for 1 hour or the fridge for 3 hours or overnight.
- Preheat oven to 180 degrees C, while you unwrap the dough and slice it into 1/4 inch thick slices. Carefully Arrange the slices 1 inch apart on baking sheet. Bake the cookies for 10-14 minutes, their edges will be golden brown.
- Let cool 10 minutes on the baking sheet and then VERY carefully transfer to a cooling rack. These cookies are very fragile, so be gentle with them.
- If desired, you can melt some dark chocolate and either drizzle it on top of the cookies or dip half the cookies into them. I personally just enjoyed them as they are. Store cookies in an airtight container for up 4 days at room temperature.
Bon Appetit 🙂