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Monday, May 14, 2012

Walnut sandies

Yearn for a crunchy cookie ? Then try this !
While it is true that sandie cookies  are synonymous with pecans, I find the walnut is  the next best substitute. Both nuts are light with a nice crunch, but the plus point is that  raw walnuts  is way cheaper than pecans .

Everything here was done in 30 minutes. It was quite a non event that I thought something was wrong. Well, all's fine if you can tolerate 'artisan shaped' cookies. It would have been better to shape the cookies by hand but I was not in the mood for greasy hands, thus the piping.

Note : If you prefer to shape the cookies by hand,  increase flour by another 5%.

Makes 36 walnut sandies.

Ingredients  :

100g unsalted butter,softened
1/2 cup icing sugar,sieved
1 tsp vanilla extract
1/4 tsp fine salt
1 cup plain flour
1/2 chopped walnut, toasted and cooled

Method :

Preheat oven to 180C. Grease baking trays generously. ( I omitted the grease paper )

Whisk, on high speed, butter and sugar until light and creamy, about 1 minute.

Add vanilla, salt and whisk again.

Sieve flour over butter mix and whisk until just combined.

Stir and fold in chopped nuts.

Transfer batter to a piping bag. Pipe batter, about the size of a 10cents coin. Leave 1 inch space in between cookies.

Bake at 180C for 14-15 minutes.

Jiggle the tray gently  to dislodge the cookies ( if paper is omitted ) and cool well before storing.

1 comment:

  1. teehee artisan shaped cookies is a nice way of putting it ;p i like any cookie without eggs in them, so I know for sure that this is definitely a crispy cookie!