4 cups all-purpose flour
1/2 tsp fine sea salt
4 tsp baking powder
1/2 cup chopped walnuts
4 large eggs
1 cup granulated sugar
1 tsp vanilla
1/2 cup vegetable oil
1/4 cup granulated sugar
1/2 teaspoon
ground cinnamon
Preheat the oven to 350° F (176° C) and line a baking sheet with either a silicone baking mat or parchment paper, or lightly grease the baking sheet with cooking spray.
In a large bowl, combine the first three dry ingredients, the flour, salt, and baking powder. Fluff with a fork or a whisk to combine. Sprinkle the chopped walnuts atop the dry ingredients and stir to lightly combine.
In medium sized bowl, whisk the eggs until well mixed. Add the 1 cup (198 g) of sugar and whisk until the combination is smooth. Add the oil and vanilla then whisk until everything is evenly mixed and the oil is dispersed.
Pour the wet ingredients into the bowl with the flour dry ingredients and gently fold together with a spatula until a few streaks of flour are left. Avoid over-mixing.
Very lightly flour a work surface and turn the dough out onto it. Form the dough into a loose ball and divide it evenly into 4 pieces. Flatten each piece into a 3" wide by about 3/4" thick rectangle. The dough will become stickier as it is worked with so continue to use lightly floured or water-dampened fingers.
Place each rectangle on the baking sheet and bake for 20-30 minutes. They will be very lightly browned, look dried, and puffed. Meanwhile, mix the remaining 1/4 cup of sugar and the cinnamon in a wide flat bowl or on a rimmed plate.
Remove the baking sheet from the oven, let the rectangles of baked dough cool slightly, enough to be handled, and slice each into 1/2" wide pieces on a diagonal with a serrated knife with a gentle sawing motion. Roll each slice in the cinnamon and sugar mix to coat.The cookies can be placed on a cooling rack to cool at this point.
To further crisp and brown the cookies, there are two options: for double-baked but tender, lighter color cookies, lower the temperature to 250° F (120° C) and set the cinnamon sugar coated cookies cut sides down on the baking sheet.
Bake for an additional 20 minutes. For darker, crispier, slightly drier cookies, leave the temperature at 350° F (176° C), set the cinnamon sugar coated cookies cut sides down on the baking sheet, and bake for an additional 5-10 minutes, or until the desired shade of golden brown.
Remove the cookies from the baking sheet and cool on a wire rack. Store in an airtight container. These cookies keep well for an extended time.
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