For Youngbloods concert I whipped up a cookie for the after reception. I had walnuts in the pantry that I never used to make pesto with this fall so figured that was a good starting point. There’s a lot of debate about what to name the cookie right now. The eldest son says its not a cookie it like a brittle the youngest wants it to be called the Flautist Apprentice Cookie I am more partial to a Piper’s Dream. Any suggestion are welcome. I can say that its light airy, crispy and chewy with a not to sweet flavor and hints of cinnamon and orange.
The Cookie (32-36 cookies)
1/2# (2 sticks) unsalted sweet cream butter
1 1/4 cup light brown sugar
1 cup walnuts, shelled
1 1/3 cup Whole wheat white flour
1 tsp. cinnamon,ground
1 tsp Salt
1 cup chocolate chips/chunks/pieces
1 tsp. orange extract
In a food processor or coffee grinder, pulse walnuts,cinnamon, salt and flour together until mealy. Cream together brown sugar and soft butter until creamy. Mix in flour mixture. Divide dough into 2 parts into wax paper or parchment paper and make into 2 logs about 1.5 inch across. Wrap separately and refrigerate for an hour. Preheat the oven to 350 degrees. Once warmed, remove dough from refrigerator and unwrap one log. Slice 1/4 inch thick rounds and place on cookie sheet. Place them 2 inches apart (no oil is needed on the sheet). Bake 12-15 minutes until cookies begin to brown and look lacey. Remove from oven and allow to cool 2-4 minutes before placing on rack to finish cooling. Once cookies are cool, in a double boiler or a stainless steel bowl resting over (not in)a pot of low simmering water, melt chocolate until smooth. Mix in extract and remove from heat. Using a spoon drizzle chocolate on the cookie tops and allow them to set until chocolate is firm to the touch. Finish with a dusting of powdered sugar.