"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

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Recipe Summary

Yield:
Makes about 4 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (8)

35 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 12
  • 2 star values: 13
  • 1 star values: 1
Rating: 4 stars
01/23/2019
I don’t know what’s happening to my cookies... I follow the recipe to to T...... and my cookies never turn out like the picture... They have good flavor ... they look bubbly and holes ....then flatten out and thin around the edges...which browns to much . The only thing I substituted was the salt.
Rating: 5 stars
12/15/2011
I have made this recipe at least a dozen times and the cookies always come out perfectly! I don't change a thing.
Rating: Unrated
11/19/2011
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].
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Rating: Unrated
11/05/2011
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.
Rating: Unrated
12/28/2010
The recipe doesn't specify the type/brand of flour. That can make a difference in the outcome.
Rating: Unrated
12/28/2010
Given the ratio's above, I would think more flour would be needed, say 3/4 cup instead of 1/2 cup?
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Rating: Unrated
11/17/2010
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!
Rating: Unrated
02/16/2010
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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