Ingredients
1/2
stick (1/4 cup) unsalted butter, softened
1/3
cup packed light brown sugar
1/4
cup all-purpose flour
1
cup walnuts (4 oz), minced, lightly toasted, and cooled
Directions
1.
Preheat oven to 425°F.
2.
Beat together butter, brown sugar, and salt in a bowl with an electric mixer until light and fluffy, about 3 minutes, then beat in egg and vanilla until just combined. Sift flour over batter, then fold in. Fold in walnuts.
3.
Drop level 1/2 teaspoons batter about 2 inches apart onto well-buttered baking sheets and pat into 1 1/2-inch rounds with back of a fork. (To keep fork from sticking to batter, dip fork in water, then tap off excess water onto a paper towel.)
4.
Bake cookies in batches in middle of oven until pale golden around edges, 5 to 7 minutes. Carefully loosen hot cookies with a metal spatula and transfer to a rack to cool. (If cookies become too firm to remove without breaking, return to oven for a few seconds to soften.)
6.
Cookies can be made 2 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.
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