I am posting this as a starting point.
If you like light, airy, crisp cookies this is one to explore. Why explore?
Because, like most cooking actually, it is open to adjustment. I made these as walnut and cinnamon cookies but then got to thinking about pecans with pumpkin pie spice or cashews with five spice. How would almonds and ginger turn out? Maybe with a little candied ginger added?
Please think of this as a basic technique for one particular style of cookie and then take some time to play.
I am putting these together for Mabon gift bags as nuts are connected to abundance but……..as always, the intention is yours.
You will need:
1 – 1 1/2 tsp. spice of your choice
3 Tbsp. sugar
3/4 cup nuts
3/4 cup all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda ( or use 2 tsp. baking powder and leave out both the cream of tartar and baking soda )
1/2 cup room temperature butter
3/4 cup sugar
1 egg, large ( if using extra large a minute or two extra baking may be required )
While choosing and gathering all your ingredients, hold gratitude for the availability of everything you need. As you wash your hands, create space for the nigglies of the day to wash off your fingertips bringing your focus to the task at hand. Close your eyes and take a deep breath in…..and release. Begin.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Combine the three tablespoons of sugar with the spices of your choice and set aside.
How finely you do this is up to you. Some people like to process to a fine meal, others leave the nut pieces a little larger.
If you like the crunch of nuts in the finished cookies then try keeping back three unchopped tablespoons while the rest are being processed. This will let you coarsely chop the remaining nuts and give an additional layer of crunch to your cookies.
Combine the butter and 3/4 cup of the sugar in a bowl and mix until light and fluffy, about 1 minute with a handmixer, a little longer if doing this by hand. Add the egg and beat until the mixture is combined and smooth.
In a bowl, stir together the nuts, flour, cream of tartar, baking soda. Add the dry ingredients and continue mixing until the flour and nuts have been worked into the dough.
Create 32 – 36 balls, about the size of small walnuts. This can be done with a small spoon or rolled by hand.
Once a ball is formed, drop it in the bowl of spiced sugar and roll to cover with the sugar mixture. Place on the parchment lined cookie sheet. Leave at least two inches between balls so they can spread and not touch while baking.
Bake until golden brown, 12 – 15 minutes. Check and bake a few minutes longer if needed. If the timing is too short the cookies will be soft.
Best not to bake double stacked trays for this recipe but if you do, remember to switch and turn the trays around at the mid baking point. Remove from the oven and allow to cool. The cookies will crisp as they cool.
So those are the basics. I hope you will experiment for the combination that works best for your household and the occasion in question. Letting the cookies bake long enough is important for crispiness as it storing them in an airtight container. Now where is my tea pot?
Nut Crisps from My Kitchen Wand