Title: Walnut Crisps - Ba 10/84
Categories: Cookie Dessert Walnut
Yield: 18 Crisps
| 3/4 | c | Sugar |
| 3 | tb | Unsalted butter |
| 2 | tb | Milk |
| 1 | c | Walnuts; finely chopped |
| 2 | tb | All-purpose flour |
Preheat oven to 375 degrees F. Cut out enough 6-inch squares of
parchment to line baking sheet. Heat sugar, butter and milk in heavy small
saucepan over low heat, stirring until sugar dissolves. Increase heat and
bring mixture to boil. Remove from heat and stir in remaining ingredients.
Spoon one tablespoon batter into center of each parchment square; spread
evenly to 1/8-inch-thick circle. Bake until cookies are golden brown, about
7 minutes. Cool 1-1/2 minutes. One at a time, turn paper with cookie
attached over top of 1-1/2-inch diameter bottles and gently press to form
cups. Cool until firm, about five minutes. Remove paper and cool cookies
completely on rack. Repeat with remaining batter. Best served the same day
as baked. Molly & Donn Chappellet, in October, 1984 "Bon Appetit". Typos by
Jeff Pruett.