Lemon Walnut Jumbles
Source of Recipe
Recipe by Mani Niall - Mix it up with Mani
List of Ingredients
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter (12 tablespoons), at room temperature
2 cups brown sugar, packed
1 egg
3 tablespoons milk
1 1/2 cups roasted walnuts, divided*
Icing:
2 1/2 cups powdered sugar, sifted
4-6 tablespoons lemon juice
Recipe
Preheat the oven to 350 degrees.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Cream the butter and brown sugar for about 3 minutes. Add the egg, cream until well combined and add the milk. Mix in the sifted dry ingredients till smooth. Chop 1 cup of the the walnuts and fold into the dough.
Portion the dough with a tablespoon or a soup spoon and form into a football shape. Place the dough about 1 1/2 inches apart on the prepared cookie sheets. Bake for about 15 to 18 minutes and cool on a wire rack.
Place the sifted powdered sugar in a small bowl. Gently whisk in 4 tablespoons of the lemon juice. Add more lemon juice by the half tablespoonful until you have the consistency of a gravy. ( If it is too thick, the icing will not adhere - too thin and it runs off the cookie, all over the cooling sheet). Test a cookie to get the right surface tension. The icing should adhere and run in a few drips down the sides of the cookie but essentially remain in place.
Once they have cooled, invert the cookies and dip in the icing. Place on the parchment till the icing sets. Garnish the top of each cookie with a chunk of roasted walnut while the icing is still soft.
Makes about 4 dozen cookies
• Roast the walnuts in a 350 degree oven for 12 minutes, stirring several times.
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