These butter walnut cookies are melt-in-your mouth morsels of deliciousness. They remind me of nut cookies served during Chinese New Year, but better. The hubs absolutely adored them and devoured them pretty quickly. They are also very easy to make and would probably make excellent gifts for people. I am pretty sure you can use other nuts like pecans to make these. I recently saw a Russian cookie recipe very similar to this one but it uses pecans instead. Peanuts and cashews might also work so feel free to experiment. At present, I am still recovering from the holiday feasting so would probably hold off making another batch of these delicious morsels – but please don’t let me stop you!
Note: I used a stand mixer, but you can always make these cookies by hand like what Joy the Baker did.
Butter Walnut Cookies
(taken from Joy the Baker; click here for recipe)
Makes about 24 cookies
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- big pinch of salt
- 1/4 teaspoon baking powder
- 3 tablespoons packed brown sugar
- 1 1/2 cups finely chopped walnuts
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- Place a rack in the upper third of the oven and preheat oven to 325°F.
- Line a baking sheet with parchment paper and set aside.
- Place powdered sugar in a bowl and set aside.
- In a medium bowl or bowl of a stand mixer, stir together flour, cornstarch, salt, baking powder, brown sugar, and walnuts.
- Add in the vanilla extract.
- Add the butter and use a spoon to work the butter into the dry ingredients or mix with stand mixer on medium speed till ingredients are incorporated.
- Press heaping tablespoons of dough into walnut-sized balls and place an inch apart on the prepared baking sheet.
- Bake for 25 to 27 minutes. According to Joy the Baker, the cookies won’t brown very much but will appear to be dry on the outside and will feel fairly firm to the touch.
- Remove from the oven and allow to cool for 5 minutes before placing in powdered sugar bowl to coat. Coat generously in powdered sugar.
- Store in an airtight container at room temperature for up to four days. I actually kept mine for about a week or so and they were still good.