This entry was posted on Tuesday, July 31st, 2007 at 3:10 pm and is filed under Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Keep the cookies small, using no more than one teaspoon of batter per cookie, so they will bake up crunchy rather than crunchy.
- 6 large egg yolks
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 ½ cups coarsely chopped walnuts
- Preheat oven to 300 degrees F. Place parchment paper on two ungreased baking sheets.
- In a large bowl, beat the egg yolks, sugar, and vanilla with an electric mixer at high speed 4 minutes, until very thick and almost white. Add the walnuts and mix well.
- Drop spoonfuls of the batter 2 inches apart on the prepared baking sheet.
- Bake for 18 to 20 minutes, or until dry, firm, and golden brown. Cool the cookies completely on baking sheets before removing.