Nut Delight Cookies (makes 3-4 dozen cookies) Extra Delicious and Easy.
The holidays are almost upon us and before you know it, they’ll be over and gone. However, even so it’s never too late for a fast and easy cookie making. Why? Well, here are 3 reasons for the baking of this particular lacy and delicate treat.
- They are a cinch to make
- They will fill your home with a magnificent scent
- They are versatile as to the ingredients and therefore I bet that you have them all in your pantry/refrigerator—so no shopping.
- They are perfect to take for your cross country ski outing on our BCRD (Blaine County Recreation District) trails now that they and the weather are getting rather perfect.
- One cup all-purpose flour
- Half teaspoon coarse salt (regular is fine as well)
- One cup (2 sticks) unsalted butter at room temp or if you only have the salted kind, omit the half tsp. salt
- Three-quarters cup packed brown sugar—dark is better but if you only have light, that’s OK
- One egg yolk
- Two-thirds finely chopped nuts of your choice (I used almonds and I lightly toasted mine. I also used my small Cuisinart to finely chop them.)
- Nut halves and larger pieces for last minute before baking décor.
- Pre-heat oven to 350.
- Line your cookie sheets with parchment paper if you have that; if not, try to use a Teflon sheet and if you don’t have that, lightly grease your sheet.
- Cream the butter with the sugar in a medium sized bowl. When the batter is nice and smooth mix in the egg yolk till well combined. I used my electric beaters to do all of the aforementioned and then, you will be using something like a rubber spatula or wooden spoon to add in the well chopped nuts. Stir again till well combined.
- In a separate bowl, sift and flour and salt or put the flour and salt in a sifter and add the dry ingredients to your creamed butter concoction; mix till well combined.
- The dough will not be really thick and that’s OK because you are going to drop medium size spoonfuls onto your lined cookie sheets— 3 horizontally and 3 inches apart because they do tend to spread and onward down on whatever size sheet that you are using. When your sheet has the spoonfuls of dough on it, place a half nut or some smaller slices of nuts into the top of each spoonful.
- Bake for 12-15 minutes; if using two cookie sheets, rotate them half way through.
- You want to watch carefully at the 12 minute point to see that they don’t get too brown.
- Let them rest for a minute or so on the cookie sheet and then place the cookies on a rack to cool.
- Store in an airtight container if need be—however, I bet they’ll all be gone before you have a chance to do that.