Ingredients
3/4 c. butter
1/2 c. confectioner’s sugar
1 egg
1 1/2 tbsp. water
2 tbsp. brandy
1 tsp. salt
1 1/2 c. unbleached all-purpose flour
1 tsp. baking powder
1/2 c. finely chopped walnuts
egg
1/2 c. brown sugar
1/2 c. ground walnuts
Preparation
Step 1Line a cookie sheet with parchment paper.Step 2Combine the butter and confectioner’s sugar in the bowl of a food processor and process with the metal blade for 2 minutes until smooth.Step 3Add the egg, water, brandy, salt, half of the flour, and baking powder and process for an additional 2 minutes.Step 4Gradually add the remaining flour and finely chopped walnuts and process for another minute or two, until the dough forms a neat ball in the work bowl. Wrap the dough in plastic wrap and let rest in the refrigerator at least 30 minutes.Step 5Preheat the oven to 375 degrees.Step 6Roll out the dough on a floured work surface to form a 1 1/2-inch diameter log. Wrap in plastic wrap and chill for 15 minutes.Step 7Brush the log with the beaten egg. Mix together the brown sugar and ground walnuts and press the mixture on all sides of the log, to cover evenly.Step 8Using a sharp chef ’s knife, slice the log into 1/4-inch-thick cookies. Place 1/2 inch apart on the cookie sheet. Brush the tops with the remaining beaten egg and sprinkle with the remaining brown sugar-walnut mixture.Step 9Bake for 15 minutes. Transfer to a wire rack and let cool. Stored in an airtight jar, the cookies will stay fresh at room temperature for at least 1 week.
