BATONNETS AUX NOIX Walnut Baton Cookies

August 13, 2008 Swiss style cookies, originally named BATONNETS AUX NOIX. “Batonnet” means a “baton” in French and small bar-shaped confectionery is sometimes referred to as “BATONNET.” With the roasted chopped walnuts in the dough, the cookies are crispy with a rich walnut flavor. This is a fairly standard cookie recipe.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Roast, then chop walnuts finely. In a bowl, cream together butter and sugar. Add beaten egg and mix. (Photo #1) Mix in flour and the walnuts, in that order. (Photo #2) Gather up the dough and wrap it in plastic wrap. Let rest in the refrigerator for an hour. Roll the dough into bars. The diameter should be about 1cm. Cut each bar into 6cm logs. (Photo #3) Bake in a preheated oven at 160 °C (320 °F) for about 7 - 8 minutes until brown. (Photo #4) After cooling, sprinkle generously with confectioners’ sugar. Servings per Recipe Calories per Serving Ready In 5  25 cookies  0kcal 90 minutes butter 40g  sugar 30g  whole egg 20g  cake flour 80g  walnuts 60g  confectioners’ sugar   【Preparation】 - Allow butter to soften at room temperature. - Sift flour.