|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.
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
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.