Infinite Light Cooking / Walnut sugar cookies
YOAV JACOB @moishehouseweho
My favorite Hanukkah memory is lighting a community menorah with my friends in Hebrew school. It was freezing, but we got hot apple cider afterwards!
50 g granulated sugar
40 g raw walnuts
2 g vanilla extract
4 oz plant-based butter
1 g fine salt
125 g all-purpose flour
Cream together the butter, sugar, and vanilla.
Toast walnuts in the oven at 350° for 7–8 minutes, then chop finely.
Add flour and salt to the butter mixture, then fold to combine. Add in chopped walnuts and mix together.
Cover and let sit in the fridge at least an hour or overnight.
Once chilled, roll out the dough to 2 cm thickness and cut out your favorite shapes. Chill cookies on a baking sheet for 15–20 minutes while you preheat the oven to 350°.
Bake for 15 minutes or until lightly golden. The cookies will harden as they cool. Once cooled, decorate with icing or melted chocolate and enjoy!
