The memories in the kitchen shared among parents and their children, grandparents and their grandchildren, husbands and wives, brothers and sisters, and all loved ones reveal the richness and beauty of cooking and kinship.
In large mixing bowl, use the hand mixer to blend the butter until softened.
Add 1 lb of granulated sugar to the butter mixture.
Add in 1 lb. ground walnuts.
Crack 1 egg and add to mixture until well combined.
Siobhan and her mother slowly mix in the flour through a two-step process. First, add 2 cups all-purpose flour into the bowl and blend. Once incorporated, add the remainder 1 1/3 cups flour until a soft mealy dough forms.
Set the cookie dough aside.
Lightly oil the cookie molds with the melted butter, using a pastry brush.
Using your fingers, pinch a small amount of cookie dough and press into a thin layer in the cookie mold. The bottom and sides of the mold should be covered with a thin layer of dough when you are finished.
Place the cookie molds onto a baking sheet. Bake in 350 degree oven until brown, about 12 minutes. Remove and let the molds cool completely before continuing.
Siobhan says that the first batch is always the worst one because you are still getting a feel for how much cookie dough to add to the molds. They get better with each iteration as the oven stabilizes and you correct for the amount of dough to place in the mold.
Once the cookies have cooled down, extract the cookie from the mold by gently flicking the the back of the mold over a dry towel. A few taps should release the cookie.
PRO-TIP: Use the back of a spoon if further encouragement is needed. A perfect cookie should come out clean and whole. Cracked cookies are part of the process and a delicious treat for all the hard work!
To plate, arrange cookies on a plate and liberally sift confectioners sugar to your heart's desire.