Wolfgang Puck WPPSM050C - Manual (Page 20)

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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 all-purpose flour
1 teaspoon salt
2 teaspoons vanilla
powdered sugar, for dusting
METHOD
1 Preheat oven to 350°.
2 Line two large baking sheets with parchment paper.
3 In 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.
4 Sift together flour and salt. Tilt mixer head back and add sifted flour
and salt. Mix well, about 30 seconds.
5 With a teaspoon, form the dough into small ovals and place about
1 1/2 inches apart on baking sheets.
6 Bake 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
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 37