Heirloom walnut icebox cookies

36 Servings

Ingredients

Quantity Ingredient
½ pounds (generous 2 cups) walnuts
2¼ cup Sifted flour
½ teaspoon Salt
½ teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1 teaspoon Ground nutmeg
¼ teaspoon Ground cloves
¼ teaspoon Ground allspice
1 cup Butter
½ cup Granulated sugar
½ Lightly packed cup light brown sugar
1 Egg
2 tablespoons Milk

Directions

From: tamale@...

Date: Tue, 06 Aug 1996 23:58:26 -1000 Source: Maida Heatter's Brand-New Book of Great Cookies Thin, light, delicate and crisp, with a mildly spiced flavor.

After you mix and shape the dough into a loaf, it has to be frozen for about 3 hours, or for as much longer as you wish. When it is frozen, it slices beautifully.

Break nuts into large pieces; set aside.

Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside.

Beat butter until soft. Add both sugars and beat until thoroughly mixed.

Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated. Carefully stir in nuts.

Spoon out dough to make thick strip about 12 inches long in middle of 20-inch sheet of wax paper. Form into rough log, about 3 inches wide and 1½ inches high, with squared ends. Make loaf as smooth as possible.

Place on baking sheet and freeze at least 3 hours. If frozen for more than few hours, re-wrap bar in aluminum foil.

When firm, unwrap loaf and cut in ¼-inch slices. Place slices about 1 ½ inches apart on parchment paper-lined baking sheets.

Bake at 350 degrees, reversing sheets top to bottom and front to back once or twice during baking. When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool.

Store in an airtight container. About 5 dozen cookies Each cookie contains about: 82 calories; 53 mg sodium; 12 mg cholesterol; 6 grams fat; 7 grams carbohydrates; 1 gram protein; 0.19 gram fiber.

JEWISH-FOOD digest 304

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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