The Season is upon us. Not only the holidays, but, because my husband and I manufacture a boutique consumer product, our busiest work-month of the year. The money is nice. The late nights are exhausting. At least I have all the Christmassy fun to distract me, and it’s even sunny today. You can’t imagine what a treat that is.
These little cookies are a riff on a family classic. We’ve always made them as bar cookies, but this year I’m a woodsier-than-usual mood and thought, since they have walnuts in them, I’d try to make them look like walnuts.
The needful implement is a “size 60 portioner” with a release lever. I used this exact scoop to make mine, and the texture of the dough created the little wrinkles, so reminiscent of a walnut’s shell that I went sqquueeeee and startled the cat. I hope it works as well for you.
Preheat oven to 350F
Toast 3/4 cup walnut halves. Pulverize. Add to:
1 cup softened salted butter
2/3 cup light brown sugar
2 egg yolks
1 tsp vanilla
1 T instant coffee granules (I said it was an old recipe … if you can’t find instant coffee, try espresso powder and tell me how it comes out)
1/2 t baking powder
Mix ingredients well, then slowly stir in 2 cups all-purpose flour. Scoop batter onto a silicone baking mat or parchment paper-lined cookie sheet. Bake for 15 minutes. Let cool.
Melt 3 oz. bittersweet chocolate with 1 T salted butter. Stir till smooth. Working in pairs, dip one cookie into the chocolate, smoosh the two together until they stick, then put on rack to harden.