Saturday, November 19, 2011


My brother-in-law Ted Missildine and friend Tim Hatch brought these darlings right from the bay to our table!  Can I tell you they were to die for?  They were. Best this year.  Thanks, gentlemen!

I make the sauce with horseradish, ketchup, soy sauce, and the Asian sweet chile sauce.  I have no idea of the amounts of each, other than ketchup and horseradish are the main ingredients, so just add until it is perfect!!

And sautéed with crusty french bread..

Ted will not give me the recipe for this.  jk.

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Dredging these melt-in-your-mouth cookies twice—first while still warm and again after they've cooled—insures a generous covering of powdery sugar.

1 cup finely ground walnuts 
2 1⁄4 cups unbleached, all-purpose flour
1⁄2 tsp. salt
1⁄2 lb. unsalted butter, softened
1⁄2 cup confectioners' sugar, plus 2 cups 
   for dredging
1 tsp. vanilla extract

1. Preheat oven to 400°. Combine walnuts, flour, and salt in a medium bowl. Mix well and set aside. Beat butter with an electric mixer on medium speed. Gradually add 1⁄4 cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined.

2. Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5–10 minutes.

3. Meanwhile, place remaining 1–2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.

BY THE WAY, I make these with pecans and almonds too :) Teresa

Saveur Issue 23
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