THYME-WALNUT SANDIES

Thyme-Walnut Sandies image

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

Categories Bon Appétit Cookies Walnut Nut Thyme Bake

Yield Makes about 36

Number Of Ingredients 17

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Ingredients

For the cookies:
2/3 cup walnuts
1/2 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons chopped thyme
1 tablespoon granulated sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar
For the icing:
2 3/4 cups powdered sugar
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1 tablespoon heavy cream
1 tablespoon virgin coconut oil, melted
1 teaspoon thyme leaves
1/4 teaspoon kosher salt

Steps:

Make the cookies:
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 7-10 minutes. Let cool.
Pulse walnuts and whole wheat flour in a food processor until finely ground. Add all-purpose flour and salt and pulse to combine.
Using your fingers, work thyme into granulated sugar in a small bowl until mixture starts to look moist and clump together. Using an electric mixer on medium-high speed, beat thyme sugar, butter, and powdered sugar in a large bowl until light and smooth, about 2 minutes. Reduce speed to low and gradually add dry ingredients and mix just until combined. Use a rubber spatula to mix in any remaining dry spots or flour at the bottom of the bowl.
Transfer dough to a sheet of parchment paper and form into a 12" log. Firmly roll up log in parchment paper, then wrap tightly in plastic. Chill on a flat surface until firm, at least 4 hours.
Preheat oven to 350°. Slice off both ends of log to make neat edges, then remove plastic and parchment. Slice dough into 1/4"-thick rounds and place on parchment-lined rimmed baking sheets, spacing about 1" apart. Bake, rotating baking sheets halfway through, until edges of cookies are light golden but centers are still pale, 10-15 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Make the icing and assemble:
Whisk powdered sugar, orange zest, orange juice, cream, coconut oil, thyme, and salt in a medium bowl until no lumps remain.
Using a spoon or small offset spatula, spread about 1 tsp. icing over each cooled cookie (you will have some icing left over). Let cookies sit until icing is set, at least 45 minutes.
Do Ahead
Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month. Cookies can be frosted 1 day ahead. Store airtight at room temperature.