Thursday, December 19, 2013

Walnut Spice Cookies

I made these cookies last Christmas and will be making this again this weekend as my Piggies will be back for Christmas.  I will be making more this time as my Piggy Jo will be taking some back to Uni. Just like the old days when she just entered college :)  Homemade cookies are tastier and healthier coz you know what you have in the cookies :)  The texture is crispy and crunchy and the subtle smell of the tangy lemon rind and the cinnamon flavor plus the crunch from the walnuts makes these wonderful cookies to be served to guests this coming festive season…I think I don’t need to elaborate more on how good these cookies are.   Another cookie recipe for Christmas for all.

Walnut Spice Cookies -  ( adapted from Flavour Mag Nov-Dec '09 issue)


250g all purpose flour
5g ground cinnamon
3 g fine salt
230 g unsalted butter, softened
150 caster sugar
1 large egg yolk
150 g walnuts, chopped
1 egg white, beaten, for egg wash
* white sesame seeds – sprinkle (optional)


Sift the flour and cinnamon powder into a mixing bowl; mix in the salt.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until pale and fluffy – about 3 minutes. Add in egg yolk and mix to combine.
Reduce speed to low, add in flour mixture and walnuts, and mix until combined.
Divide dough into 4 and roll into 3 cm diameter logs. Wrap in cling film and chill for 30 minutes, or until firm.

To bake : Preheat the oven to 180º C. Line the baking tray. Cut chilled dough into 1 cm- thick discs and place, 3 cm apart, on lined baking tray. Brush with egg wash and sprinkle with sesame seeds. Bake for 10-12 minutes or until light golden brown.

Cool for a few minutes on the baking tray and transfer to a wire rack for further cooling. The cookies will keep for 2 weeks in an air-tight jar.

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