Name: Amaranth-Walnut Cookies with Brandy
Yield: Makes about 32 (2-inch) cookies
Ingredients: 4 ounces toasted walnut pieces (about 1 slightly heaped cup); 1/2 cup sugar; 3/4 cup white whole wheat flour (3 1/8 ounces); 1/4 cup amaranth flour (1 ounce); 1/4 teaspoon fine sea salt; 7 tablespoons unsalted butter (3 1/2 ounces), softened; 1 large egg yolk, at room temperature; 1 tablespoon brandy; 1 teaspoon vanilla extract; About 6 tablespoons amaranth seeds, for rolling (optional); About 32 toasted walnut halves or pieces

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Amaranth-Walnut Cookies with BrandySara Remington

Everyone needs a real butter cookie once in a while. I certainly do. These cookies showcase the intense nuttiness of amaranth flour. Rolling them in minuscule amaranth seeds gives them a playful touch and adds a nice crunch, but they are also delicious without. Fine sea salt retains some of its crystalline texture during baking, adding sparks of salt to contrast the natural sweetness of the whole grain flours.

For best outcome allow the dough to chill thorougly and firm up, ideally overnight. If the dough balls become soft while you finish them with the walnuts, as in step 4, chill the baking sheet with the cookies for 20 minutes before baking.

Cooks' Note

To get a head start: The dough, including step 2, can be made up to 2 days ahead. The finished cookies will keep in an airtight container up to 3 days, or they can be frozen for up to 1 month.

Recipe notes

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