Walnut Cookies

These walnut cookies are crisp, nut-forward, and beautifully elegant—like shortbread but with rich walnut flavor and a light, buttery snap. They’re perfect for coffee breaks, dessert trays, gift tins, or any time you want a cookie that feels a little upscale but is easy to execute.

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Why You’ll Love This Recipe

• Deep, toasted walnut flavor shines without being overly sweet.
• Buttery, crisp texture that holds its shape and presents beautifully.
• Minimal fuss: simple dough, quick bake, pretty topping.
• Ideal for gifting—stores well and looks elegant on a platter.
• Versatile enough for holidays, afternoon treats, or classy gatherings.

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Ingredients You’ll Need

• 1 cup (225 g) unsalted butter, softened
• ½ cup (60 g) powdered sugar, sifted
• 1 tsp vanilla extract
• 1¾ cups (210 g) all-purpose flour
• ¼ cup (25 g) finely ground walnut flour (or finely ground walnuts)
• ¼ tsp salt
• 16–20 raw walnut halves, for topping
• Optional: powdered sugar for dusting after baking

Instructions

1. Make the Dough
   In a large bowl, cream together softened butter and sifted powdered sugar until smooth and fluffy. Add vanilla extract and mix until incorporated.
   In another bowl, whisk together flour, walnut flour (or ground walnuts), and salt. Gradually add this dry mixture into the butter mixture, mixing until a soft dough forms with no visible streaks.
2. Shape & Chill
   Scoop about 1 tablespoon of dough per cookie and roll into smooth balls. Flatten each slightly into a disc and place evenly spaced on a parchment-lined baking sheet. Gently press one walnut half into the top of each cookie. Refrigerate the prepared tray for ~30 minutes to help the dough hold its shape and prevent excess spreading.
3. Bake
   Preheat your oven to 325 °F (165 °C). Bake the chilled cookies for ~14-16 minutes, or until the edges are just beginning to turn golden and the walnut atop each is lightly toasted.
4. Cool & Finish
   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, optionally dust with powdered sugar for an elegant finish.

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You Must Know

• Using walnut flour or finely ground walnuts deepens the walnut flavor and helps the texture stay crisp.
• Chilling the dough before baking is key to preventing spread and ensuring clean shape and presentation.
• A lower baking temperature (325 °F) helps the cookies bake evenly without browning too fast on the bottoms.
• Pressing a raw walnut half into the top before baking adds texture and visual appeal—and lets the walnut toast just right during baking.

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Storage Tips

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• If stacking cookies, place parchment paper between layers to avoid sticking or flattening.
• You can freeze un-baked dough balls (without walnut toppings) for up to 3 months; bake from frozen, adding a couple minutes to bake time.

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Ingredient Substitutions

• Use a gluten-free 1:1 flour blend instead of all-purpose flour for a gluten-free version.
• Replace butter with a dairy-free vegan butter alternative and ensure walnut flour is gluten-free for a dairy-free version.
• If walnut flour is unavailable, pulse raw walnuts in a food processor until just below flour consistency—avoid over-processing into paste.
• Skip powdered sugar topping for a simpler finish or drizzle melted chocolate instead for variation.

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Serving Suggestions

• Serve with a strong espresso or nut-flavored coffee to highlight the walnut flavor.
• Arrange on a dessert platter alongside dark chocolate squares, fresh fruit, or shortbread for variety.
• Package a few in small clear bags tied with ribbon for charming homemade gifts.
• Pair with vanilla ice cream or whipped cream for a dessert that elevates the cookie.

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Pro Tips

• Use a cookie scoop for uniform dough balls, ensuring even baking.
• Tap the baking sheet gently once dough is spaced to remove air bubbles for smoother tops.
• If your cookies spread too much, chill the dough sheet another 15 minutes before baking next batch.
• Use a warm knife (dip in hot water, wipe dry) to slice cookies neatly if you ever make a variant with fillings.

Frequently Asked Questions

→ Can I use chopped walnuts instead of walnut flour?
Yes—but the texture will change slightly; chopped walnuts give more crunch and less uniformity. Grinding them finer gives a smoother, more shortbread-like texture.
→ Why did my cookies spread flat or become too thin?
Possible causes: dough too warm, didn’t chill before baking, oven temperature too high, or ratio of butter too high. Chill dough and test oven temp.
→ Can I flavor these differently?
Absolutely—add a pinch of cinnamon, orange zest, or a drizzle of dark chocolate for variations.
→ Are these suitable for gifting and storage?
Yes, they store well and look elegant—just layer with parchment and keep airtight.
→ Can I double the recipe?
Definitely—just adjust baking sheets and check bake time; thicker trays may require slight adjustment.

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These Walnut Cookies bring nutty elegance and buttery texture into a cookie that feels both simple and special. Perfect for baking traditions, gifting, or simply enjoying with a cozy drink.

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