So what do you do with all those pounds of butter you received under the Christmas tree? What? You didn’t? Well, let’s pretend you did.
I’m here to help. Yes, in that warm and generous holiday spirit of “Oh well, why not?” here’s a recipe for some classic, delicious, and best of all, incredibly easy cookies. (You’ll really thank me if you have kids to help you or you just like getting your hands messy.) Regardless, take my word for it – you will like these.
And don’t tell me you can’t because you don’t know how to cook. If you ever played with clay in second grade or mixed cement with your hands (which I don’t recommend), then you can do this. Just turn on the oven, get out a scale or any kind of cup, and let’s get started.
–280 grams flour (2 cups) – [Gluten Free, in grams = 100 millet, 80 bean, 50 rice, 50 soy]
–225 grams butter (1 cup)
–60 grams powdered sugar (1/2 cup)
Yes, it’s a classic shortbread ratio. Now for the flavoring:
–1 teaspoon vanilla extract (vanilla essence is awful, but you can use it if you must. Vanilla extract does exist (the health food store in Amzei has it, for example – or give me a call and you can borrow some – or you can leave it out if you have to. A small spoonful of any flavor will work.)
And the nuts:
–240 grams broken walnuts (2 cups)
Dump all this in a big bowl and squoosh it together with your hands very, very, very well. Yes. Very well. Refrigerate a bit and then form into small balls (about 2 cm in diameter), place on a cookie sheet, and bake at 180 degree C for 12-15 minutes, until bottom is golden brown and top is very slightly beginning to brown. Leave on cookie sheet 10 minutes before removing. When finally cool (the cookies, that is – not you), place in a bag of powdered sugar and shake well. There you go. Send me a couple when you’re done.