Nut Crisps Cookies

Vintage Cook Books there is nothing better. I read them like a novel with a cup of tea and a bit of excitement of what I may discover. These cookies were good but tricky to cook you must watch closely you may want to pull up a chair in front of the oven and do not let them get to flat.

The Art of Fine Baking ......1961

 

Nut Crisps

This recipe requires no flour
1 1/2 cups nuts (almonds,walnuts,filberts)
1/2 cup butter
1/2 cup sugar
pinch of salt
1 teaspoon vanilla

**** You will need parchment or wax paper for this one.

Grate or grind nuts fine

Cream butter and sugar. Stir in ground nuts, salt, and vanilla.

Form dough into a long roll, 1 inch in diameter.

Wrap in wax paper.
 
Chill until firm.

 


Set oven at 350 degrees

Cut into this slices.

Place slices on ungreased baking sheet.

Bake about 7 minutes, or until cookies are light brown.

Watch carefully to prevent burning.
 

Place cookies on paper towel to absorb excess fat, if any...(there is plenty)

I think I could have spread them a little further apart. Once they cooled they were find. They are delicious. I know so many of my recipe especially the ones from back in the day have a bit more fat. 

Do not be afraid to experiment with ingredients. I do it all the time. But some recipes like this one better left alone they are so good. 

Coconut Lime Sugar Cookies

These are delicious cookies. Just enough crunch and the taste is delicious. I love lime and I adore coconut. Well I know you are hungry for
something sweet so here go.

Not much of a story with these cookies just the love of coconut. Emphasis on the "nut"

I do a lot of caning and lime is one of my favorite citrus to work with so this did come from that bag of tricks also

 

Ingredients

1 1/4 cups all purpose flour
2 tsp baking soda
1/4 tsp kosher salt
1/2 cup one stick unsalted butter
3/4 cup packed brown sugar
4 tbsp granulated sugar
1 large egg
2 tsp lime zest (I added extra i love love love lime)
1 tbsp fresh lime juice
1 cup shredded coconut



Heat your oven to 350 degrees.
Line 2 baking sheets with parchment paper.




In a medium bowl, whisk together the flour baking soda and salt. Using an electric mixer, beat the butter, brown sugar and 2 of the tbs of the granulated sugar in a large bowl until light and fluffy.

Beat in the egg, lime zest and lime juice.

• Mix in 1/2 a cup of the coconut. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
• 
  
• In a small bowl, combine the remaining 1/2 cup coconut and the 2 remaining tbsp of granulated sugar.
• 
  
• Drop rounded tbsp of dough into the remaining coconut roll around and coat them forming balls.
• 
  
• Drop them on the cookie sheet and space 2 inches apart.
• 
  
• Bake until set and the edges are light golden brown. 14 to 18 minutes depending on your oven temperature. Cool on a wire rack. Males about 20 cookies.

* I took half the coconut that was to be put into the mixture for the dough and toasted it. I love toasted coconut. But do not do anything to the coconut that you coat them with it toasted itself.