Vanilla and Walnut Cookies

• 120 grams Cake flour
• 30 grams Almond flour
• 10 grams Skim milk
• 80 grams Butter
• 70 grams Granulated sugar
• 1 Egg yolk
• 10 grams Fresh cream
• 1/2 to 1 pod Vanilla beans
• 20 grams Walnuts

1. Crush the walnuts finely (it is not necessary to add walnuts if you'd prefer to leave them out).
2. Combine the cake flour, matcha, and almond flour and sift.
3. Mix butter and granulated sugar with a hand mixer.
4. Add the egg yolk and mix some more.
5. Add fresh cream, vanilla beans, walnuts and mix.
6. Add the sifted flours from step 2 and mix gently.
7. Use your hands to make sure the dough comes together.
8. Divide the dough into 3 portions and transfer onto a floured board.
9. Shape into tubes.
10. Wrap tightly with plastic wrap and close one end with an elastic band.
11. Press in from the other end to remove any gaps.
12. Close the other end with an elastic band and chill in the freezer to harden.
13. (I usually prepare the dough a day before baking.)
14. Preheat the oven to 355F/180C.
15. Slice the dough into a thickness of about 0.5 cm each.
16. Align slices on a baking tray.
17. These are the ones with raisins.
18. I added 20 g of finely chopped raisins coated with 1 tablespoon of rum without vanilla beans.
19. Bake for about 17 minutes in an oven at 355F/180C, or until the bottoms have browned (remove with a spatula since they'll be soft).
20. Your crispy vanilla cookies are all ready once they've cooled down.
21. The rum raisin cookies look prettier.

flour, flour, milk, butter, sugar, egg yolk, cream, vanilla beans, walnuts

Taken from cookpad.com/us/recipes/152223-vanilla-and-walnut-cookies (may not work)