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Thyme Walnut Cookies

Thyme Walnut Cookies
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Thyme Walnut Cookies

Thyme Walnut Cookies

Get into the fall season with out thyme walnut cookies. These savory snacks are the perfect snack after a long day of studying.

Yields24 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients

 2 cups all-purpose flour
 1 tsp black pepper
 1 tsp kosher salt
 2 tbsp fresh thyme, chopped
 1 cup roughly chopped walnuts
 1 cup grated pecorino cheese
  cup Colavita Extra Virgin Olive Oil
 2 large eggs, beaten
 1 beaten egg for wash
 Coarse sea salt
 3 tbsp cold water

Directions

1

Preheat the oven to 375°F.

2

In a mixing bowl, combine the flour, pepper, salt, thyme, walnuts and Pecorino cheese.

3

Stir in Colavita Olive oil and eggs and mix well with your hands. Add the water, 1 tablespoon at a time, until the dough comes together. No need to add all the water if the dough will hold.

4

Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth.

5

Divide in half and roll each half into a cylinder that is 2 inches in diameter.

6

Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.

7

Use a spatula to transfer cookies to a parchment-lined baking sheet. Brush each cookie lightly with egg wash and sprinkle with sea salt.

8

Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.

Ingredients

 2 cups all-purpose flour
 1 tsp black pepper
 1 tsp kosher salt
 2 tbsp fresh thyme, chopped
 1 cup roughly chopped walnuts
 1 cup grated pecorino cheese
  cup Colavita Extra Virgin Olive Oil
 2 large eggs, beaten
 1 beaten egg for wash
 Coarse sea salt
 3 tbsp cold water

Directions

1

Preheat the oven to 375°F.

2

In a mixing bowl, combine the flour, pepper, salt, thyme, walnuts and Pecorino cheese.

3

Stir in Colavita Olive oil and eggs and mix well with your hands. Add the water, 1 tablespoon at a time, until the dough comes together. No need to add all the water if the dough will hold.

4

Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth.

5

Divide in half and roll each half into a cylinder that is 2 inches in diameter.

6

Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.

7

Use a spatula to transfer cookies to a parchment-lined baking sheet. Brush each cookie lightly with egg wash and sprinkle with sea salt.

8

Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.

Thyme Walnut Cookies

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