The first cookie my brothers and I learned to make when growing up in Orlando, Florida.  Equipment needed?  A bowl and a strong spoon.  The surprise?  They’re not brownies and it’s impossible to eat just one.  Never mind the fancy desserts, these win everyone’s hearts.  I like to pat my dough into a pie plate and then once out of oven, cut into wedges.  I like the way it looks.  Serve with chocolate mousse and fresh berries.  Serve with fresh pineapple.  Try with ice cream.  If you just want a lovely cup of tea, these are a great accompaniment. 

 Walnuts are a favorite nut in our store.  So many studies say a handful of walnuts each day helps prevent heart disease and keeps one slim.  In memory of mom, Beatrice Stark, who truly was the inspiration for our store. 

Makes 16 squares or 12-16 wedges                                   Bake at 350 degreess

1 cup Sucanat or Rapadura (natural sugars)	½ cup whole wheat pastry flour
1 egg	¼ teaspoon sea salt
1 teaspoon vanilla	1 cup walnuts, chopped coarsely

Preheat oven to 350 degrees.  Grease an 8-inch square cookie pan or 9” pie plate.  (Don’t know how to grease with liquid lecithin and oil?  Simple!  Ask our kitchen or check our cookbooks, both of which tell you how.  This recipe, in fact, appears in If Kallimos Had a Chef.)

Beat together the sugar, eggs and vanilla with a wooden spoon until “liquidy.”  Mix in flour and salt.  Add walnuts and mix well.  Batter will be sticky and hard to mix. Good exercise for flabby arms.

Spread batter in pan.  Start by pushing batter into corners with the wooden spoon and finish by patting into an even layer with your fingers and the palm of the hand.  (I find it easier to do if I wet my hands with cold water and pat quickly and madly….)

Bake cookies 20 minutes, or until lightly brown and edges of the batter pull away from the sides of the pan slightly.  Remove pan from oven and place on cooling rack for 10 minutes.  While cookies are still warm, cut into squares or wedges.  (Note these really are best eaten within a day or two because they get very hard otherwise.  You can freeze them and warm them up for company too.)