Ingredients
1½-cup walnuts
½ cup unsweetened cocoa powder
2 cups all-purpose flour
¼ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¾ cup/6oz. butter, room temperature
¾ cup golden brown sugar
¼ cup milk
1tsp vanilla
1 egg
1 cup pearl sugar or confectioners sugar
1. Place the walnuts on a baking sheet and bake at 350º F for 5-8 minutes, or until golden brown. Let cool.
2. When cooled, place the toasted walnuts in your food processor, and process until they are finely ground, similar to course sand. Set aside.
3. In a bowl, combine the cocoa powder, flour, baking soda, baking powder and salt. Stir in the chopped walnuts. Set aside.
4. In your mixer, cream the butter and sugar until fluffy, about 2 minutes. Add the milk, vanilla, and egg; beat until combined.
5. Gradually add the flour- nut mixture, mixing just until incorporated, batter will look thick.
6. Place the dough in the refrigerator and chill at least 4 hours, or over night.
7. Pre-heat the oven to 350º F.
8. Place the pearl sugar into a small container.
9. Remove the dough from the refrigerator, scoop a teaspoon of the dough into the palm of your hand and roll into a 1-inch ball. Then roll the ball into the pearl sugar coating it well. Place the cookie on to a baking sheet repeat with the remaining dough. Bake at 350º F for 10-12 minutes, or until golden brown.
10. Transfer the cookies to a cooling rack and let cool. Place on platter and enjoy.
TIPS & TRICKS
• The dough can be made and stored in the refrigerator for several days. Once the cookies are baked, they can be refrigerated for a week. They can also be frozen.
• Pearl sugar is this amazing crystalized sugar that doesn’t melt at high temperatures. You can top your favorite cookies or muffins with it. You can purchase it at www.kingarthurflour.com