This
recipe is considered a refrigerator cookie. What that means is that after you
prepare the dough, it has to be refrigerated before you can slice and bake them.
This is not a difficult recipe, in fact it's extremely easy, --- you have to mold
the dough into a shape, place it onto foil, and then refrigerate. Then you have
to slice them verrrrrry thinly to bake. Putting this recipe together only takes
15 minutes, if that, unless your Nancy and then just under an hour. The recipe
listed is for a double amount, 8 dozen cookies since I wrap 16 plates of 1/2 dozen
for friends.
1 lb. Butter … any butter is fine but make sure it isn’t
salted…. Real butter not margarine ... all 16 oz. (Challenge Butter Unsalted)
4 C. packed light brown sugar … C & H sugar (a big bag of light brown)
... 32 oz. bag (Food Club Lt. Brown Sugar)
6 C. flour … All Purpose Gold
Medal, unbleached. NOT self rising flour.
Good pinch of salt
2 eggs
2 tsp. baking soda
2 tsp. vanilla
1 1/2 Cup. walnuts finely chopped
... 10 oz. (Fisher Naturals Walnut Chips)
Aluminum Foil to wrap dough in
Let butter sit out till soft. Cream the butter and sugar together till smooth.
Add the eggs and vanilla. Mix completely. Add the baking soda and salt. Mix completely.
Now add the flour in small amounts, mixing thoroughly after each cupful. You'll
get to a point with the flour where you'll have to mix it with your hands.
When the flour is all mixed in, put the crushed walnuts in. They need to be really
chopped or crushed well.
After this is done, set out about 4 lengths of foil
about 18 inches long.
Set some of the dough onto the foil and form a "log"
the length of the foil. (leave some room at the end of the foil to fold over)
Wrap the log up in the foil. Make sure the shape isn't just round. Make it sort
of flat on the sides. Repeat until all the dough is in logs.
Refrigerate
logs until firm - about 5 hours.
When ready to bake, preheat oven to 350
degrees. Take out one log at a time. Unwrap dough. Set onto a cutting board away
from the foil. Slice very thinly with a sharp knife. Place on cookie sheets about
an inch apart. Bake about 8 minutes or until just turning brown. Be careful. They
bake very fast, and because they're thin, they'll burn quickly. They don't taste
the same if they're thick. They are a tea cookie, meant to be dunked into tea.
All right then, when done, take out of the oven. Let set for a couple minutes
on the sheet and then remove to a cooling rack or waxed paper.
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