Cookie
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2/3 cup walnuts
8 tbsp. sugar
1 1/4 cups whole grain pastry flour
1/4 cup cornmeal
1 tsp. baking powder
1/4 tsp. salt
4 tbsp. butter, at room temperature
2 large eggs
2 tsp. grated orange rind
1/2 tsp. orange extract
In a food processor, combine the walnuts and 2 tbsp. of the sugar. Pulse until the walnuts are coarsely ground but not made into a paste. Place in a large bowl and stir in the flour, cornmeal, baking powder, and salt.
Place the butter and the remaining 6 tbsp. sugar in a large bowl. Using an electric mixer on medium speed, beat until light and fluffy. Beat in the eggs, orange rind, and orange extract. Gradually beat in the flour mixture until smooth and thick. Cover and refrigerate for 30 minutes, or until firm.
Preheat the oven to 350F. Line a baking sheet with parchment paper or foil.
Divide the dough in half and form each half into a 12" log.
Place the logs 5" apart on the baking sheet. Slightly flatten each log to 1/2" high.
Bake for 25 to 30 minutes, or until the tops are firm to the touch. Remove from the oven and let cool on a rack for 3 minutes.
Using a serrated knife, cut each log diagonally into 1/2" thick slices. Place the slices, cut side down, on the baking sheet.
Bake for 10 to 15 minutes, or until golden brown; turn the slices halfway through baking. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.
Makes 48
8 tbsp. sugar
1 1/4 cups whole grain pastry flour
1/4 cup cornmeal
1 tsp. baking powder
1/4 tsp. salt
4 tbsp. butter, at room temperature
2 large eggs
2 tsp. grated orange rind
1/2 tsp. orange extract
In a food processor, combine the walnuts and 2 tbsp. of the sugar. Pulse until the walnuts are coarsely ground but not made into a paste. Place in a large bowl and stir in the flour, cornmeal, baking powder, and salt.
Place the butter and the remaining 6 tbsp. sugar in a large bowl. Using an electric mixer on medium speed, beat until light and fluffy. Beat in the eggs, orange rind, and orange extract. Gradually beat in the flour mixture until smooth and thick. Cover and refrigerate for 30 minutes, or until firm.
Preheat the oven to 350F. Line a baking sheet with parchment paper or foil.
Divide the dough in half and form each half into a 12" log.
Place the logs 5" apart on the baking sheet. Slightly flatten each log to 1/2" high.
Bake for 25 to 30 minutes, or until the tops are firm to the touch. Remove from the oven and let cool on a rack for 3 minutes.
Using a serrated knife, cut each log diagonally into 1/2" thick slices. Place the slices, cut side down, on the baking sheet.
Bake for 10 to 15 minutes, or until golden brown; turn the slices halfway through baking. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.
Makes 48
