BRAZIL NUT COOKIES
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Put oven rack in middle postition and preheat oven to 350. Pulse nuts in food processor until finely chopped, then transfer to a large shallow baking pan. Toast nuts until pale golden, about 8 minutes. Cool completely in pan on a rack. (Turn oven off.) Whisk together flour and cornstarch in a bowl. Beat together butter and 1/3 cup sugar in a lage bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms. Transfer dough to a 24-inch-long sheet of wax paper. Using sheet as an aid, roll dough into a 16-inch-long log (1 1/4 to 1 1/2 inches wide). Chill, wrapped in waxed paper, until firm, at least 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 375. Cut chilled log crosswise in 1/4-inch thick slices, then toss slices, a few at a time with additional sugar (about 1/3 cup) in a small bowl. Transfer slices as coated to 2 ungreased large baking sheets, arranging slices 1 inch apart. Bake cookies, switching position of sheets halfway through baking, until pale golden, 18 to 20 minutes. Cool on sheets on racks 5 minutes, then transfer cookies to racks to cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love