This cookie is always the first thing sold at Ina Gartens Barefoot Contessa gourmet store in East Hampton, New York. The recipe was sourced from Martha Stewart Living, July/August 1997, and yields approximately 1 1/2 dozen cookies. The ingredients include 1 cup unsalted butter, at room temperature, 1/2 cup sugar, plus 2 tablespoons for sprinkling, 1/2 teaspoon pure vanilla extract, 1 3/4 cups all-purpose flour, a pinch of salt, 2 1/4 ounces whole, half-baked walnuts, and 2 drops almond extract. The directions involve mixing the butter, sugar, and vanilla in an electric mixer until light in color, adding the flour, salt, walnuts, and almond extract until combined, wrapping the dough in plastic wrap and refrigerating for at least 1 hour or overnight, rolling the dough out to 1/4 inch thickness, cutting the cookies with a 2 1/2 inch diameter cookie cutter, and baking at 325 degrees for 15-20 minutes until lightly browned.
27.04.2023 @ 09:24
This cookie is always the first thing sold at Ina Gartens Barefoot Contessa gourmet store in East Hampton, New York. The recipe was sourced from Martha Stewart Living, July/August 1997, and yields approximately 1 1/2 dozen cookies. The ingredients include 1 cup unsalted butter, at room temperature, 1/2 cup sugar, plus 2 tablespoons for sprinkling, 1/2 teaspoon pure vanilla extract, 1 3/4 cups all-purpose flour, a pinch of salt, 2 1/4 ounces whole, half-baked walnuts, and 2 drops almond extract. The directions involve mixing the butter, sugar, and vanilla in an electric mixer until light in color, adding the flour, salt, walnuts, and almond extract until combined, wrapping the dough in plastic wrap and refrigerating for at least 1 hour or overnight, rolling the dough out to 1/4 inch thickness, cutting the cookies with a 2 1/2 inch diameter cookie cutter, and baking at 325 degrees for 15-20 minutes until lightly browned.