Saveur

Photo: Christopher Hirsheimer

MAKES ABOUT 3 DOZEN

Chilling this dough before rolling will reduce crumbling.

1⁄2 cup finely ground walnuts
1 1⁄4 cups unbleached, all-purpose flour
1 1⁄2 tsp. baking powder
1⁄8 tsp. salt
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground cloves
8 tbsp. unsalted butter, softened
1⁄2 cup granulated sugar
1⁄2 cup light brown sugar
1 large egg

1. Combine walnuts, flour, baking powder, salt, nutmeg, cinnamon, and cloves in a medium bowl. Mix well and set aside.

2. Beat butter with an electric mixer on medium speed. Gradually add white and brown sugars; beat until mixture is fluffy. Beat in egg, reduce speed, and add flour mixture. Mix until just combined. Divide dough into four portions. Wrap in plastic and refrigerate.

3. Preheat oven to 325°. Roll out one portion of dough on a floured surface, cut into desired shapes, arrange 1" apart on buttered nonstick baking sheets, and decorate as desired. Bake for 5 minutes. Rotate baking sheets and bake until cookies are golden, 5 minutes more. Transfer cookies to a wire rack to cool. Repeat process with remaining dough. Finish decorating and serve.

This article was first published in Saveur in Issue #23