Walnut-Brown Sugar Slice-and-Bake Cookies

From Cook's Country | February/March 2008

Why this recipe works:

Having slice-and-bake cookie dough in the refrigerator or freezer is great, because you can bake whenever the mood strikes. But because these simple cookie recipes have so few basic ingredients, imperfections are impossible to hide. With too much flour, the cookies are crisp but dry and bland;… read more

Having slice-and-bake cookie dough in the refrigerator or freezer is great, because you can bake whenever the mood strikes. But because these simple cookie recipes have so few basic ingredients, imperfections are impossible to hide. With too much flour, the cookies are crisp but dry and bland; go overboard with butter, sugar, or egg and the cookies are rich but soft and misshapen. We set out to create a slice-and-bake cookie recipe that would combine both crispness and rich butter and vanilla flavor—in effect, shortbread shaped into a convenient slice-and-bake log. Using both granulated sugar and light brown sugar gave the cookies a richness and complexity that tasters liked. We used the food processor to combine our recipe ingredients quickly without whipping in too much air—our Walnut-Brown Sugar Slice-and-Bake Cookies had the dense shortbread-like texture we were after.

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Makes about 40 cookies

Be sure that the cookie dough is well chilled and firm so that it can be uniformly sliced.

Ingredients

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