This is a rich, soft dough that can be handled quite a bit without getting tough – so it’s perfect for working with kids (also, no raw eggs to worry about if someone happens to nibble the dough). While we are lucky enough to have vintage molds, we got equally good results from a brand new cookie pan like this one. Traditionally, these cookies are allowed to sit and soften for a week or more before they’re considered ready to eat, but we’ve never had a problem gobbling them up as soon as they’re cool enough to touch.
1 Cup (16 tbs)
2 Cup (32 tbs)
2 Cup (32 tbs)
3⁄4 Cup (12 tbs)
18 Tablespoon, in small pieces
Preheat the oven to 350° F/190° C. If your cookie molds are unseasoned or not non-stick, lightly oil them.
In a food processor, grind the walnuts until they form a crumbly paste.
In a large bowl, combine the dry ingredients.
With the paddle attachment of a stand mixer, or with your fingers, blend the butter into the dry ingredients until a smooth dough comes together.
Form the dough into a ball and gently knead it a few times.
Pinch off a small quantity of dough and press a thin layer into your cookie mold. It should just cover the bottom and sides of the mold.
If you are using individual molds, place them on a baking sheet; bake for 8-10 minutes, watching carefully that the edges of the cookies don’t burn.
Allow the cookies to cool for 5 minutes before gently sliding them out of the forms.
This video is a creation of emperorscrumbs. You can visit emperorscrumbs for complete recipes, and more videos.
Do you like baking Christmas goodies? Here is a unique video recipe. A well shown recipe to making animal-shaped cookies! This is one recipe you can get the kids to assist you with. A must-watch, must-try!