|Egg||1 , lightly beaten|
|Butter||4 Ounce, softened (1 Stick)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Cracked black pepper||1⁄4 Teaspoon|
|Finely chopped walnuts||2 Tablespoon|
1. Set aside 1 tablespoon of egg in a custard cup. In a medium bowl, beat butter and remaining egg with an electric mixer on medium speed until well blended. Add flour mixed with baking powder, thyme, salt, and pepper and beat on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Wrap and refrigerate dough at least 30 minutes, or until firm.
2. Preheat oven to 350°F. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out rounds with 2-inch cookie cutters. Reroll scraps to make additional savories.
3. Place savories 2 inches apart on lightly greased cookie sheets. Brush tops with reserved egg and sprinkle walnuts on top. Bake 8 to 10 minutes, or until edges are golden brown. Let savories cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.