The New Cookie

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

powdered sugar


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.

About queenofone

I was in the food biz for over 20 years and still love food more than ever. I knit, create, write, mother, date, live and get angry. All I share here and hopefully with some kick ass pics to boot.
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