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Anna's Walnut-Rum Wafers

"I love the combination of salty, sweet, and nutty," Anna Kovel says, and this cookie captures the flavors of a walnut tart her mother used to make. Anna hand-chops the nuts and uses dark rum for a festive note. Her perfect pairing? A scoop of vanilla ice cream.

  • Yield: Makes about 4 dozen
Anna's Walnut-Rum Wafers

Source: Martha Stewart Living, December 2009

Ingredients

  • 2 1/4 cups walnut pieces (7 ounces), toasted
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 1 1/4 cups packed light-brown sugar
  • 1 large egg
  • 1 1/2 teaspoons dark rum
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon coarse salt

Directions

  1. Preheat oven to 375 degrees with racks in the lower and middle positions. Finely chop 1 1/2 cups walnut pieces.

  2. Beat butter and sugar until pale and fluffy. Beat in egg and rum. Stir in flour and salt, scraping down sides of bowl. Mix in chopped walnuts.

  3. Drop dough (about 2 teaspoons per cookie) onto parchment-lined baking sheets, spacing about 3 inches apart. Bake for 4 minutes; remove from oven, and top with remaining 3/4 cup walnut pieces. Rotate sheets, and return to oven. Bake until golden brown around edges, 8 minutes more. Transfer cookies on parchment to wire racks. Let cool slightly, about 10 minutes.

Cook's Note

Cookies can be stored at room temperature for up to 3 days.

Reviews (7)

  • NiniBo 15 Dec, 2011

    I have made this recipe at least a dozen times and the cookies always come out perfectly! I don't change a thing.

  • Kektklik 19 Nov, 2011

    Why bother writing a useless review in "ALL CAPS"?

    I don't know what site you're going to cybrcook, but I didn't pay to view this recipe or watch M.Stewart's show.

    Words of the wise:
    Think before you speak [or else you'll look just plain stupid].

  • cybrcook 5 Nov, 2011

    WHY BOTHER TO REVEIW A RECIPE WHEN IT'S OBVIOUS NO ONE AT THIS CO. CARES ABOUT OUR WASTING TIME AND MONEY ON RECIPES THAT HAVEN'T BEEN PROPERLY TESTED; IT SEEMS THEY JUST WANT TO KEEP CHURNING OUT PRODUCT FOR US TO BUY/SUBSCRIBE TO.

  • YvonneC 28 Dec, 2010

    The recipe doesn't specify the type/brand of flour. That can make a difference in the outcome.

  • jwheeler81 28 Dec, 2010

    Given the ratio's above, I would think more flour would be needed, say 3/4 cup instead of 1/2 cup?

  • AnyPenny 17 Nov, 2010

    I made these today for the first time. They are very thin and crisp and a little chewy, but very nice. Different. Like the blurb up top says, they'd be great with vanilla ice cream.
    Definitely bake at 350 instead of 375, though, and they don't take more than 10 minutes. Keep a close eye on them!

  • 1missy808 16 Feb, 2010

    I have made these twice with same result - very poor ultra thin, crispy wafer which does not resemble the picture at all. It is more like very thin peanut brittle. Could there be an issue with the ingredients such as not enough four and too much brown sugar? Please reply

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