1 lb. butter, at room temperature
3 cups sugar
2 tsp. vanilla
4 to 4 1/2 cups flour
3 egg whites
4 cups finely chopped walnuts
Preheat the oven to 300 F.
Cream the softened butter in an electric mixer. Add in the sugar and beat until completely combined. Add in the vanilla and mix until combined. Put the mixer on the lowest speed possible and slowly add in the flour a tiny bit at a time. Feel it after you’ve put in 4 cups. If it sticks to your fingers or the sides of the bowl, add up to 1/2 cup more flour slowly, checking for texture every so often until it pulls away from the side of the mixer and doesn’t stick to your fingers.
Spread some of the dough onto a cookie sheet in as thin a sheet as possible. It’s okay if there are even some gaps. Put a piece of wax paper over the dough. Now you can use your hands or a small roller (you can find them at the hardware store) to spread the dough out evenly and fill in all the gaps. Remove the wax paper and spread egg white over the top of the dough evenly. Sprinkle generously with walnuts and press them down with the palms of your hands.
Bake at 300 F for 18-22 minutes, checking toward the end often. When it’s golden brown, it’s done. Repeat until all the dough is used up. You may end up with a half a sheet at the end, but that’s okay.
Very important – be sure to cut it into cookie sized squares immediately after you take it out of the oven. Just cut it right in the pan and leave it to cool. After it’s cool, you can remove the pieces and either eat them or store in an airtight container.
These cookies are delicate, light and crispy. I hope you enjoy them!