Photo by Oof Verschuren
Substitute walnuts for your choice of nut to spice up this classic cookie.
15 cookies
SERVINGS
Try out this Walnut and Sugar Cookie recipe by Yvette von Boven for your next holiday cookie box!
Ingredients
- 7 tbsp unsalted butter, at room temperature
- 2 tsp vanilla sugar
- 2 tbsp confectioners sugar, plus more for rolling
- Pinch of salt
- About 15 walnut halves (or substitute pecans)
Directions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, beat the butter with the vanilla sugar and confectioners’ sugar until creamy. Add the flour and salt and mix until just combined. Using your hands, roll the batter into small balls, the size of a walnut. Place them on the lined baking sheet and gently press a nut into each (this will flatten them a little).
- Bake for 10 to 12 minutes, until barely golden. Make sure they don’t brown.
- Let the cookies cool for about 5 minutes, then roll them—while still hot—in confectioners’ sugar to coat. Let them cool completely, and then roll them in confectioners’ sugar once more.
This Walnut and Sugar Cookie Recipe was reprinted from Home Made Summer by Yvette von Boven, published by Stewart, Tabori and Chang, an imprint of Abrams, 2012.
