Sometimes the best dinners are never eaten at home. For my niece’s birthday, we met at Edmonds Beach and picnicked on oven-fried chicken, green bean/cherry tomato/shallot salad, cold sesame noodles, carrot sticks, just-baked sourdough bread with grass-fed butter, crisp not-too-sweet walnut sandies, and Theo’s 85% cocoa chocolate. The company, the beach, the sunset, ferries and freight trains made it a lovely way to celebrate this beautiful human I’ve known since the minute she took her first breath.
2 sticks butter, at room temperature
1/4 cup coconut palm sugar
1/2 teaspoon salt
1 teaspoon Annie’s bourbon vanilla extract
9 oz emmer flour
1 cup walnuts, coarsely chopped
In a medium bowl, using an electric mixer, beat the butter, sugar, and salt at medium speed until light and fluffy, about 3 minutes.
Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together.
Add the walnuts and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.
Preheat the oven to 350°.
Line 3 baking sheets with parchment paper.
Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar(optional).
Repeat with the second log of dough.
Bake for 20 to 25 minutes, or until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through.
Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.