Crisp cookies are a simple accompaniment to the Golden Pineapple in Vanilla Orange Syrup, along with an after-dinner espresso. Choose California walnuts, available in bulk-food stores.
- Portion size 30 servings
- Credits : Canadian Living Magazine: March 2003
In bowl, beat together butter, sugar, orange rind, nutmeg and salt until fluffy. In separate bowl, whisk together all-purpose flour, cake-and-pastry flour and chopped walnuts. Add to butter mixture, stirring with wooden spoon until soft dough forms.
Form by scant tablespoonfuls (15 mL) into balls; place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheets. Press walnut half into each ball, flattening slightly.
Bake in top and bottom thirds of 275°F (140°C) oven, switching and rotating pans halfway through, until lightly browned on bottom, about 45 minutes. Let cool on pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 week.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 49 mg
- Protein 1 g
- Calories 113.0
- Total fat 8 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0