I’ve spent the past few days at home with a sick child. It’s been a combination of AHHHH & Awwww. In short, it’s been AHwful. As a result, I’m caught up on laundry, my kitchen has been cleaned 2000 times, two high straightenence posts have been executed, two boxes of tissues have been demolished and my pantry supply has dwindled slightly. Since we’ve been housebound and I’ve been in desperate need of a sweet pick-me-up, I found this little recipe for “shortbread” cookies and BANG! I had all of the ingredients at home. Love that.
These little raw cookies turned out better than I imagined. I didn’t really think you could mimic shortbread without butter or baking but somehow the ground walnuts & coconut create a buttery/nutty vibe and the rest is golden. Husband approved and that’s saying A LOT.
These vanilla-walnut cookies are best kept in the freezer. Their texture is nice and chewy and you’ll really love the taste of the oils from the walnuts when they melt in your mouth. I highly recommend eating a few with a warm cup of tea and a good book. Us moms know the true value of quiet time (without the sound of incessant hacking/coughing).