Saturday, April 5, 2008

Walnut Drops

I know I'm stressed when I relinquish every facet of my life to an over ambitious baking schedule. Last night I was supposed to go to a party, but alas, the Chez Panisse Walnut Drop recipe called out to me--not unlike dangerous-bird women do to poor shipwrecked sailors off Cape Pelorium. The project did not, however, end in a gangorious death but rather an amazingly rich yet very light batch of cookies.

proceed as follows:

for 3 dozen cookies that are generally consumed in one night at 5302 st. urbain: 1 cup walnuts - 4 tablespoons very soft unsalted butter - 4 tablespoons very soft salted butter - 1/4 cup of sugar - 1 1/2 teaspoons vanilla extract - 1 cup flour

Toast the Wanuts lightly in preheated 350 oven until they just begin to brown slightly, 5-7 minutes. Cool completely and grind in a food processor or blender. Be careful that they don't turn to butter. Cream the butters in a mixer until very light and fluffy. Beat in the sugar and vanilla, creaming again until very light. Mix in the nuts and flour just until thoroughly mixed.
According to the recipe a pastry bag should be used but you can just drop dough by teaspoons onto an ungreased cookie sheet. Keep the cookies small. Flatten each drop slightly. Bake for 20-30 minutes at 300 degrees, remove from oven when a light brown.

Cool. Eat. Lay on left side.

very helpful for maintenance of the Imaginary when you feel you are slipping into pure void of the non-signified petit objet (a).

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