These savory wafers are a tasty make-ahead prelude to any fall meal. With a texture similar to that of shortbread, they make a wonderful addition to a fresh fruit and cheese plate for dessert, as well.
2.25 ounces all-purpose flour (about 1/2 cup)
2 tablespoons chopped walnuts, toasted
1 tablespoon cornstarch
1 teaspoon brown sugar
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon salt
4 teaspoons chilled butter, cut into small pieces
2 tablespoons ice water
How to Make It
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse until walnuts are finely ground. Add butter; pulse just until mixture resembles coarse meal. Add 2 tablespoons ice water; pulse until dough is moist. Scrape mixture onto a work surface; knead briefly, just until dough comes together (mixture will seem crumbly). Press dough into a 12-inch log on a sheet of plastic wrap. Cover and place in freezer 1 hour or until firm.
Preheat oven to 350°.
Cut dough crosswise into 16 equal portions; roll each portion into a ball. Working with 1 ball at a time (cover remaining balls to prevent drying), place ball on a baking sheet coated with cooking spray. Using the bottom of a glass, flatten ball to form a 2-inch round. Repeat procedure with remaining balls, leaving approximately 1 inch between flattened rounds on baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
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