- 1 c soft butter
- 1/2 c brown sugar (136g sugar + 14g molasses = 150g brown sugar)
- 2 eggs, separated
- 2 c flour (240g)
- 1/2 t salt
- 1 t vanilla
- 1 1/2 c finely chopped walnuts (270g, or 9.5oz, or less)
Heat oven to 375°.
Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; combine with creamed mixture. Roll into 1″ balls (20g). Lightly beat egg whites in small bowl. Dip dough balls into egg whites then roll in chopped nuts. Place 1″ apart on ungreased baking sheet.
Bake 5 minutes, remove from oven, quickly press thumb gently on top of each cookie, then return to oven to bake 8 minutes longer. Cool completely.
Frosting: Beat butter in mixing bowl, whip in sugar. Add milk to reach desired consistency.
Yield: Approx 40 cookies
Frosting:
Warning from Christmas 2017: The frosting recipe makes WAY more than you need for a single batch. At least 2x.
- 1/2 c butter
- 1 lb powdered sugar (454 g)
- 1 T milk
- frosting dye