Earlier I baked these “not-for-those-who-have-nut-allergy” cookies. It has 2 whole cups of chopped pecans, walnuts and almonds. Something in the nuts gave the cookies a slight spicy flavour. I also added rind from one orange to give it a lil bit of a citrus tang. This is a semi chewy cookie so, here’s the recipe:

170g butter
1 1/4 cups brown sugar
2 tbsp milk
1 tbsp vanilla extract
1 egg
1 3/4 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
2 cups chopped pecans, walnuts, almonds combined

• Cream butter and brown sugar until pale, for about 7-10 minutes
• Add in milk, vanilla extract and the egg, mix on low speed until combined
• Sift all dry ingredients together and fold into the butter mixture. Mix on low speed until everything is evenly combined
• Pour in the chopped nuts and mix on low speed for another 1 minute.
• Using a spoon, drop spoonfuls of the cookie batter onto a lined tray, keeping it well spaced in between each cookie. It will expand.
• Bake at a preheated oven at 150 degrees Celcius for 20 – 25 minutes, or until golden brown.
• Cool before storing in an air tight container

As I was grating the orange rind last nite for this recipe, I thought I’d like to introduce you to my favourite kitchen tool. My very very precious Microplane grater. I love how it can get the rind out without much effort, just like how Anna Olson does it on Sugar. People, meet my really great, grater.