Powered sugar coat these cookies baked with walnuts. Instead of white flour, I use whole grain flour, for a healthier twist. If you happen to have peanuts in the kitchen, they work just as well in place of walnuts.
Makes 2 dozen cookies
- 8 tablespoons unsalted butter, softened
- 1 cup confectioner's sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups "white" whole wheat flour or whole wheat pastry flour
- 1 cup ground walnuts
- 2 tablespoons water
- In a large bowl, using an electric mixer, beat the butter on high speed until smooth. Add 1/2 cup of the confectioners' sugar and continue beating until light and fluffy. Reduce the speed to low, add the vanilla and salt, and beat until blended.
- Over a sheet of waxed paper, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the walnuts and the water. Cover and refrigerate until the dough is chilled but not hard and is no longer sticky to the touch, about 15 minutes.
- Preheat an oven to 350° F. Sift the remaining confectioner's sugar into a shallow bowl.
- Shape the dough into 1-inch balls. Place about 1 inch apart on 2 ungreased baking sheets.
- Bake until the cookies are just golden on the bottom, 10 to 12 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then remove the cookies one at a time and roll them in the confectioners' sugar. Let the cookies cool completely on wire racks before serving. Store in an air-tight container on the counter top for up to 1 week.
Nutritional Stats Per Serving (1 cookie): 108 calories, 1 g protein, 10 g carbohydrates, 7 g fat (2 g saturated), 10 mg cholesterol, 1 g fiber, 25 mg sodium.
Weight Watchers® Points Plus: 3