These quick Georgian tea-table cookies are made by folding crushed walnuts into a buttery dough, shaping it into small pieces, and baking briefly. They stand out for their delicate, crisp texture.
Beat the room-temperature butter with the powdered sugar. Add the vanilla and flour and mix to form a smooth dough.
Fold the crushed walnuts into the dough. Pinch off small pieces and arrange them spaced apart on a baking sheet.
Bake in an oven preheated to 190°C / 375°F for 7–8 minutes, until the edges are lightly golden.
Remove the cookies when they are lightly golden; because they are thin, they can burn quickly if you wait for them to become deeply browned. Allergens: wheat (gluten), dairy (butter), and tree nuts (walnuts).
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