- 1 C. walnuts
- 1 large egg
- 1/2 C. dark brown sugar, packed
- Pinch of salt
- 1 1/2 Tbs. unbleached all-purpose flour
- 1/4 tsp ground cinnamon
- 1/8 tsp baking powder
Place racks in the upper and lower third of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a food processor, finely chop the walnuts and set them aside. In a mixing bowl, beat the egg, using a wooden spoon, until the yolk and white are blended. Stir in the sugar and beat vigorously until the mixture resembles grainy caramel, about 1 minute. Mix in the reserved nuts and stir in the salt, flour, cinnamon, and baking powder.
Using 2 spoons, drop the batter, 1 Tbs. at a time for large cookies or a heaping tsp. for small ones, onto the prepared baking sheets, using 1 spoon to scrape the batter off the other. With the back of a spoon, flatten and smooth each cookie into rounds, leaving 2" between the large ones or 1 1/2" between the smaller ones. Bake the cookies 5 minutes. Switch the position of the pans in the oven and rotate them 180 degrees. Bake 5-8 minutes longer, or until the cookies are browned around the edges. The large cookies may still be slightly soft when they come out of the oven. They harden as they cool. Cool the cookies completely on the baking sheets, then lift them off the parchment.
Yield: 24 large cookies
From: Prevention magazine