A tender-crisp, walnut-studded cookie (traditionally made with almonds, or mandel in Yiddish) adapted from a 1950s family recipe.

Makes about 40 cookies

ACTIVE TIME: 25 minutes

TOTAL TIME: 1 hour 20 minutes

EASE OF PREPARATION: Easy

2 cups whole-wheat pastry flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 cup plus 1 tablespoon sugar, divided
1/2 cup canola oil
11/2 teaspoons vanilla extract
1 cup coarsely chopped walnuts
1 teaspoon ground cinnamon

1. Position rack in center of oven; preheat to 350°F. Coat 2 large baking sheets with cooking spray or line with parchment paper.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a large bowl. In another large bowl, whisk eggs and 1 cup sugar until combined. Add oil and vanilla; whisk to combine. Stir in the dry ingredients and walnuts with a spoon until just combined.
3. Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. With lightly oiled hands, divide the dough in half and spread it into two 3-by-12-inch-long logs on one of the prepared baking sheets. The logs of dough will be side by side and about 3/4 inch thick each. ("Don't potchke the dough.")
4. Bake until lightly browned on the edges and beginning to firm, 20 to 30 minutes. Cool on the pan on a wire rack for 20 minutes. (Keep the oven on.) Slice each log into 1/2-inch-thick cookies; divide the cookies between the baking sheets, cut-side down, and sprinkle with half the cinnamon-sugar mixture.
5. Move the racks to the top and bottom thirds of the oven. Bake the cookies for 5 minutes. Turn the cookies over, sprinkle with the remaining cinnamon-sugar mixture and bake for 5 minutes more. Transfer to a wire rack to cool completely.

NUTRITION INFORMATION: Per cookie: 103 calories; 5 g fat (1 g sat, 2 g mono); 16 mg cholesterol; 12 g carbohydrate; 2 g protein; 1 g fiber; 39 mg sodium.

MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.

We had these at Christmas and everyone loved them. I sealed each one in Press and Seal and they were fresh after all the company left.

Anonymous