Glorified, updated peanut butter cookies. Yeah. You've been replaced by a tree nut, Mr. Goober.
To make your own walnut butter, toss a few handfuls of toasted walnuts into a blender with a pinch of sugar and salt. Blend till peanut buttery. Will be a bit more liquidy than fresh ground peanut butter, but the flavor.. Oh, the flavor of concentrated walnut...
Walnut Butter Criss Crosses
Adapted from Dorie Greenspan’s Baking
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ tsp nutmeg
1 ½ sticks (12 tbsp) unsalted butter
1 cup walnut butter
1 cup brown sugar
½ cup sugar
2 large eggs
1 cup toasted walnuts, chopped
Preheat oven 350 F.
Whisk dry ingredients together. In another bowl, beat butter until smooth and creamy. Add walnut butter and beat together. Add the sugars and beat for 3 minutes more. Add the eggs, one at a time, beating after each addition.
Add the dry ingredients to butter mixture, stirring only until they just disappear. Stir in walnuts. Chill dough in fridge for 30 minutes.
Scoop out tablespoons of dough, roll into balls, and place on cookie sheet. To make criss crosses, use a fork and press down on top of the dough balls. Dip fork in flour if dough is sticking too much. Bake for about 12 minutes. When done, the cookies will be lightly colored and somewhat soft.