Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Anna's Walnut-Rum Wafers 3.0 (35) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen "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. Ingredients 2 ¼ cups walnut pieces (7 ounces), toasted 3 ounces (6 tablespoons) unsalted butter, softened 1 ¼ cups packed light-brown sugar 1 large egg 1 ½ teaspoons dark rum ½ cup all-purpose flour ½ teaspoon coarse salt Directions 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. Cook's Notes Cookies can be stored at room temperature for up to 3 days. Rate it Print