Demerara sugar is less refined than regular sugar, so it gives these cookies a rich, creamy, molasses-like flavour with large grains that remain crunchy after cooking. Look for a dark Demerara-style sugar (such as Mr. Goudas, Lantic or Redpath) with other brown sugars in the baking aisle.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
In bowl and using wooden spoon, cream together butter, Demerara sugar, granulated sugar and salt until light and fluffy. In separate bowl, whisk flour with baking powder; stir into butter mixture just until combined. Stir in walnuts.Press into parchment paper–lined 9-inch (1.5 L) round metal cake pan. Score to make 16 to 20 wedges. Using fork, prick once or twice per wedge.
Bake in 325°F (160°C) oven until lightly browned and tester comes out clean, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Using sharp knife, cut through score lines (leaving in pan). Let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per each of 20 cookies: about
- Sodium 65 mg
- Protein 2 g
- Calories 185.0
- Total fat 13 g
- Potassium 58 mg
- Cholesterol 24 mg
- Saturated fat 6 g
- Total carbohydrate 15 g
%RDI
- Iron 6.0
- Folate 15.0
- Calcium 1.0
- Vitamin A 8.0
