Walnut Crisps

A very pretty, buttery cookie coin, this is only as good as the walnuts you use. Last year’s package of walnuts from the supermarket will not get you where you want to go! Shop for newly harvested nuts, perhaps best gotten at a natural food store, and keep them chilled airtight in the refrigerator until you are ready to use them. The difference is really very striking!


  • 4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
  • ½ cup sugar
  • ¾ cup (all-purpose) flour
  • 1 cup ( ounces) walnut halves and pieces
  • pinch of fine sea salt


  1. In the bowl of an electric mixer, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Add the flour, walnuts, and salt, and mix the dough until well blended, about 2 minutes.
  2. Turn out the dough onto a lightly floured board. Roll out the dough into 2 or 3 even 1-inch-thick logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour.
  3. Preheat the oven to 350°F. Move an oven rack to middle position. Line large baking sheets with parchment paper.
  4. Slice the logs into ¼-inch-thick disks; place ½ inch apart on the prepared baking sheets.
  5. One sheet at a time, bake the cookies until the edges are lightly golden, 12 to 15 minutes. Cool the cookies on the baking sheets set on wire racks.