Walnut Cookies or Caipirinhas - Pilar Hernández's Chilean Kitchen
Today we celebrate Chilean Cuisine Day, and when Anabella suggested putting Chilean recipes on our blogs, I was filled with uncertainty. What could I make that would be easy (I don't have much time) and that wasn't already on the blog? In the end, I decided on these walnut cookies that my mom has always made.
- 250 grams of all-purpose flour or 1 1/2 cups
- 70 grams of powdered sugar or 1/2 cup
- 1 1/2 teaspoons of baking powder
- 125 grams of unsalted butter at room temperature or 8 tablespoons
- 2 eggs
- pinch of salt (omit if using salted butter)
- 1 cup of finely chopped walnuts
- Preheat the oven to 350F or 180C. Prepare a baking sheet by greasing it or lining it with a Silpat or silicone paper.
- Sift the flour and baking powder. In a bowl, using an electric mixer on low speed or by hand, mix the butter with the powdered sugar and a pinch of salt until light and fluffy. After about 3 minutes with the mixer, add one egg and the yolk of the other egg, continuing to beat on low speed until fully incorporated. Add the sifted flour and baking powder and fold into the mixture, beating on low speed or working with a fork. You will obtain a soft and fairly pliable dough.
- Form 30 small balls, roughly the size of a large ball or about 1 1/2 cm in diameter. Roll the dough balls in the leftover egg white and then in the chopped walnuts. Place them on the prepared baking sheet and bake for 15-18 minutes, until golden brown on the bottom and beginning to brown on top.
- Let cool on a wire rack and serve cold.
I don't think I've ever told you, but my mom used to make trays and trays of homemade cookies, all beautifully presented. My birthdays were famous when I was a girl and teenager because of them... I'm going to gradually start posting her recipes and try to have a grand finale with an assorted tray.
These cookies are very simple, but they have a very rich flavor, they are some of my favorites, the kind of cookies that I keep thinking about when I can make them again and again, plus they are delicious the first day, the second, etc., they last at least 1 week in an airtight jar, with a little tea they are fantastic.
Description
Cookies that everyone loves.
- Form 30 small balls, roughly the size of a large ball or about 1.5 cm in diameter. Roll the dough balls in the leftover egg white and then in the chopped walnuts. Place them on the prepared baking sheet and bake for 15-18 minutes, until golden brown on the bottom and beginning to brown on top.
