The dough is first baked in the shape ofa rope, then sliced and baked again creating a cookie that remainscrunchy to the last one in the jar.
Recipe: Twice-Baked WalnutCookies
5 cups all-purpose flour1 tablespoon plus 1 1/2 teaspoons bakingpowder4 large eggs1 1/2 cups granulated sugar3/4 cup butter or margarine, melted2 teaspoons vanilla extract1 teaspoon anise extract1 teaspoon black walnut flavoring1/2 teaspoon almond extract1 cup chopped walnuts
Preheat oven to 325°F (160°C).
In a medium bowl, whisk together the flourand baking powder; set aside.
In a large mixing bowl, using an electricmixer at medium speed, beat together the eggs and sugar, blendingwell. Add the melted butter and flavorings and blend well. Stirin flour mixture until blended. Stir in walnuts.
Divide dough into 8 equal portions. Rolleach portion into a 14-inch rope on a lightly floured surface.Place ropes 2-inches apart onto greased baking sheets.
Bake for 25 minutes or until lightly golden.Cool 2 minutes on baking sheets.
Increase oven temperature to 375°F(190°C).
Slice ropes into 1/2-inch-thick slices.Place slices on baking sheets, cut side down.
Bake an additional 10 to 12 minutes oruntil crisp and lightly browned. Transfer to wire racks to coolcompletely. Store in airtight container.
Makes about 12 dozen.
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