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The Rebbetzin Chef's Persian Walnut Cookies

Reviewed: Jan. 14, 2012
I followed the recipes as written, but heeded the advise of another and reduced the bake time to 10 minutes. They turned out spectacular! Seems a few folks have different methods of getting the walnuts finely ground. I happen to have a Health Master (Living Well with Montel) and I was able to use the pulse feature to get the walnuts completely ground/mashed. The walnuts ended up to be the consistency of peanut butter. This seemed to work great for this recipe. To get uniform size cookies I rolled a small 1-inch diameter size tube and used a teaspoon to slice each into desired portion size. I rolled each measured unit into balls and topped with a walnut piece. I also sprinkled each with a dash more cardamon for a little extra flavor. I happen to love cardamon! My husband is Persian, and was wowed by this treat. I served this with our afternoon tea.
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