Named to honor
|unsalted butter, cold|
|unsweetened (alkalized) cocoa powder|
|bleached all-purpose flour|
|granulated sugar, for coating the dough balls|
Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Spread the walnuts evenly on a baking sheet and
Cut the butter into 1 inch cubes, wrap in plastic wrap, and refrigerate until ready to use.
In a food processor, process the walnuts, the
Add the butter and pulse it in until the cocoa mixture is absorbed by the butter.
Add the flour and pulse it in until there are a lot of little moist, crumbly pieces and no dry flour particles remain.
Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large sheet of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. Divide the dough into thirds, about
In a small bowl or large custard cup, place the granulated sugar for coating the dough balls. Have ready a flat-bottomed glass tumbler, its bottom lightly coated with nonstick cooking spray.
Coat the bottom of the glass tumbler with sugar by pressing it into the sugar. Use the tumbler to flatten each dough ball to about
Set the cookie sheet on a wire rack and let the cookies cool for a couple of minutes so that they will be firm enough to transfer to a wire rack to finish cooling. Use a pancake turner to lift the cookies onto another wire rack. Cool completely.
While each batch of cookies is baking, shape the dough for the next batch.
Airtight: room temperature, 3 weeks; frozen, 6 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.