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.
Martha Stewart Living, December 2009
Yield Makes about 4 dozen
- 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
- Preheat oven to 375 degrees with racks in the lower and middle positions. Finely chop 1 1/2 cups walnut pieces.
- 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.
- 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.
Cookies can be stored at room temperature for up to 3 days.
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