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Persian Walnut Cookies

Published May 08, 2008        by Nicole

Keep the cookies small, using no more than one teaspoon of batter per cookie, so they will bake up crunchy rather than crunchy.

  • 6 large egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups coarsely chopped walnuts

Preheat oven to 300° F. Place parchment paper on two ungreased baking sheets.

In a large bowl, beat the egg yolks, sugar, and vanilla with an electric mixer at high speed 4 minutes, until very thick and almost white. Add the walnuts and mix well.

Drop spoonfuls of the cookie batter 2 inches apart on the prepared baking sheet.

Bake for 18 to 20 minutes, or until dry, firm, and golden brown. Cool the cookies completely on baking sheets before removing.