Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Then we have this gem from plus one more! :B

******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/7223043/

Wonderful wallnut cookies from the kitchens of blimpwolf

******************************


To kick off the 2012 Year of Cookies challenge, the kitchens of Full Moon Cuisine decided to tackle a very classic cookie. Some know it as polvorones, others know them as Mexican wedding cookies, while others just know them as tasty! While these are often made with pecans, this recipe called for a bit of a change. As such, these walnut based cookies are great and a snap to make... and even easy to update!

Here's what you'll need:

- 2 sticks butter (at room temperature)
- 1/2 cup powdered sugar
- 1 1/4 cups chopped and toasted walnuts
- 1 tsp vanilla
- 1 3/4 cup flour (all purpose)
- Pinch of salt

To begin, nuts develop a deeper flavor when you roast them. While this may sound difficult, it could not be easier. Take a skillet and place the cup of walnuts in it, set over medium-high heat. Stir the nuts constantly and let cook for about 5 minutes. You'll know when they are done by a warm, nutty scent. Afterward, transfer to a cutting board and give a thorough chopping or use your food processor to blitz them into nice, small pieces. Set aside.

Preheat your oven to 325 degrees F. In a large bowl, cream the butter and sugar together using a hand-mixer (should only take a few minutes). Afterward, add in the vanilla and mix to combine. In a separate bowl, combine the flour and salt, then slowly add the dry mixture to your butter/sugar in thirds, mixing until the ingredients are combined each time. Using a small scoop, or your fingers, roll the dough into small balls (approximately 1-2") and set on a prepped cookie sheet (you can use a nonstick spray or parchment paper).

To help maintain the shape of your cookies, I recommend parking your cookie sheet in the fridge for about 10-15 minutes, before inserting the tray into the oven. Bake for approximately 15 minutes, until the bottoms of the cookies have lightly browned, then remove. Allow to sit on the cookie sheet for a few minutes, before transferring them to a bowl with powdered sugar, gently tossing in the powder. Finally, allow the cookies to cool on a wire rack, then serve.

Polovorones made with toasted walnuts have a deep flavor that goes perfectly with a cup of coffee or hot chocolate. A good, simple way to begin this year's challenge. And since these cookies are so easy to make, we have plenty of them to go around. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies!

http://www.furaffinity.net/journal/3096204/

******************************