Preheat the oven to 350 F.
Toast the walnuts in the preheated oven for 7 to 10 minutes, stirring occasionally. Let the nuts cool. Then process in a food processor, using the pulsing action, until they are finely ground. Do not overprocess or you will end up with a paste.
Cream the butter with the fruit sweetener and the molasses. When light and fluffy, add the egg and beat together for 3 minutes. Stir in the spices, baking soda, and salt. When mixed, add the flour and 1 cup of the finely ground walnuts. Cover the dough and refrigerate it for 20 minutes to make it easier to handle.
Preheat the oven to 350 F. Line baking pans with baking paper.
Use a #24 scoop (2 tablespoons) or a spoon to form the dough into balls. Roll each ball into the remaining ground walnuts and place balls 1 inch apart on the baking pans. Bake until lightly colored, approximately 15 minutes. Let the cookies cool on the pans before removing them.
Wine Pairing(s)
Cockburn Fine Tawny Port
Ferrari-Carano Zinfandel
Sartori 'Estate Collection' Amarone
Ravenswood Zinfandel 'Napa'
Valley Of The Moon Zinfandel
Montevina Zinfandel
Renwood 'Grandpere' Zinfandel
Dow's LBV Port
Fetzer 'Valley Oaks' Zinfandel
CK Mondavi 'Wildcreek Canyon' Zinfandel
Calories From Fat 195 Protein 4 Total Fat 21 Carbohydrates 15
Calories 266 Dietary Fiber 1 Calcium 33 Iron 1 Sodium 156 Vitamin A 241 Cholesterol 20
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