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PrintFor children who are allergic to nuts, or if you wish to include these cookies in a lunch box (some schools don't allow nuts), replace the walnuts with raisins, candied fruit, dark chocolate chips, etc.
Do you know where walnuts came from? The Romans brought the walnut tree to Europe from the mountains of Persia. Able to withstand cold temperatures, it spread over the whole continent.
Walnuts are harvested in September and October. The nut meats are contained in a shell, which is in turn covered by a hull or husk. The hull comes off several days after the walnuts are picked, after which they are stored in a dry place.
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Ingredients for 4 people
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Preparation time: 40 minutes Refrigeration time: 1 hour Baking time: 15 minutes Preheat the oven to 180° C (350° F) |
Things you will need:
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Place the butter in the bowl and let soften in a warm place.
Beat the butter vigorously with a whisk, then mix in the granulated and brown sugars. Add the whole egg, continuing to whisk.
Mix together the flour and baking powder.
On a cutting board, finely chop the white chocolate and the walnuts with a knife.
Gradually sprinkle the flour into the first mixture, stirring gently with a wooden spoon.
Finally, blend in the chopped walnuts and white chocolate without overworking the dough so that it does not toughen.
Using your fingers, roll the dough into a large sausage shape, about 5 cm (2") in diameter. Put the dough into the refrigerator for one hour.
When the dough is very firm, cut it into rounds 1 cm (1/2") thick.
Cover a baking sheet with a piece of parchment paper.
Place the cookies onto the baking sheet, leaving at least 2 cm (1") space in between them.
Bake in a 180° C (350° F) oven for 15 minutes. Turn the oven off and open the door to let the cookies cool.
Place the cookies on a plate and serve slightly warm, if possible.
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