These amazing cookies are named for
This cookie has it all—guaranteed to become part of your permanent collection.
|unsalted butter, cold|
|unsweetened cocoa, preferably Dutch-processed|
|bleached all-purpose flour|
|Chocolate Walnut Buttercream|
|bittersweet chocolate, preferably Lindt|
|unsalted butter, softened|
|pure vanilla extract||•||•|
At least 15 minutes before baking, place two oven racks in the upper and lower thirds of the oven and preheat the oven to 325°F.
Place the walnuts on a cookie sheet and toast them in the oven for 10 minutes, stirring occasionally, until lightly browned.
Cut the butter into
In a food processor with the metal blade, process
Dump the dough into a plastic bag and press it together. Remove the dough from the bag and knead it lightly until it holds together.
Soften the butter. Grate
In a medium bowl, whisk together the grated walnuts, cocoa and sugars.
In a large bowl, cream the butter with the sugar mixture until light and fluffy. With the electric mixer or your fingers, mix in the flour until incorporated. (If using the mixer, add the flour in two parts.)
Measure scant tablespoons of dough. Roll each tablespoon of dough between your palms to form a
Bake the cookies for 20 to 25 minutes or until they are firm enough to lift from the sheets but still soft when pressed lightly on top. (Do not overbake.) For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Cool the cookies on the sheets for 2 minutes. Transfer them to racks to cool completely.
While the cookies are baking, prepare the chocolate buttercream topping: In the upper container of a double boiler set over hot, not simmering, water over low heat, melt the chocolate. (Or melt in a microwave on high power, stirring every 10 seconds.) Remove the upper container from the heat before the chocolate is fully melted and stir until blended. Stir in the butter,
Chop the remaining
Use a small metal spatula to spread the buttercream on the cookies. Sprinkle the nuts on top. Allow the topping to set overnight at room temperature or refrigerate for 30 minutes before storing the cookies in airtight containers.
© 1992 Rose Levy Beranbaum. All rights reserved.