TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 37
Wolfgang’s Three Nut Cookies
Makes 20 - 30 cookies
INGREDIENTS
4 sticks butter, softened 1/2 cup dark brown sugar
1 cup toasted hazelnuts, chopped*
1 cup toasted pecans, chopped*
1 cup toasted almonds, chopped*
3 cups
1 teaspoon salt
2 teaspoons vanilla powdered sugar, for dusting
METHOD
1Preheat oven to 350°.
2Line two large baking sheets with parchment paper.
3In stand mixer with the flat beater attached, cream butter and brown sugar until smooth. Stop mixer and scrape down sides of bowl. Add nuts. Mix well.
4Sift together flour and salt. Tilt mixer head back and add sifted flour and salt. Mix well, about 30 seconds.
5With a teaspoon, form the dough into small ovals and place about 1 1/2 inches apart on baking sheets.
6Bake 20 minutes or until golden brown. Remove from oven and let cool. Dust the cookies well with powdered sugar before serving.
*HELPFUL HINT: To toast nuts, preheat oven to 350°. Spread the nuts onto a cookie sheet and place in oven for 3 to 5 minutes, until you can smell the rich nut flavor. Let cool; then chop well with a food processor.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Recipe Notes
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