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WALNUT THINS




Source of Recipe


Gourmet


List of Ingredients




1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup packed light brown sugar
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1 cup walnuts (4 oz), minced, lightly toasted, and cooled

Recipe



Preheat oven to 425°F.
Beat together butter, brown sugar, and salt in a bowl with an electric mixer until light and fluffy, about 3 minutes, then beat in egg and vanilla until just combined. Sift flour over batter, then fold in. Fold in walnuts.

Drop level 1/2 teaspoons batter about 2 inches apart onto well-buttered baking sheets and pat into 1 1/2-inch rounds with back of a fork. (To keep fork from sticking to batter, dip fork in water, then tap off excess water onto a paper towel.)

Bake cookies in batches in middle of oven until pale golden around edges, 5 to 7 minutes. Carefully loosen hot cookies with a metal spatula and transfer to a rack to cool. (If cookies become too firm to remove without breaking, return to oven for a few seconds to soften.)

Cooks' note:
• Cookies can be made 2 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.