There are 30 to 35 cookies in this recipe. They are so good that you can’t stop at one.
| Servings: | 12 |
| Yield: | 2 1/2 dozen |
Ingredients
- 1 cup butter, softened
- ½ cup confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 pinch salt
- 1 ½ teaspoons baking powder
- ¾ cup chopped walnuts
- ⅓ cup confectioners’ sugar for dusting
Instructions
- Beat together the butter and confectioners’ sugar till creamy. Add vanilla.
- Mix the dry ingredients, stir into creamy mixture. Blend well.
- Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
- Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners’ sugar, let cool and roll again.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 171 mg |
| Sugars | 9 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Love these cookies! Follow the recipe precisely for great results. Softened butter is key, and remember when cutting dough, object is ‘same size’ for even baking. Pro tip: cook time is accurate for sea level – they’ll be browning on bottom while still looking white-ish on top. Use care – don’t burn em!
Taste? 5 stars. Cookie integrity? 1 star. I’ll try the substitutions mentioned next time, but I could not get these cookies to bind. That being said, I’m using it as a crumble on some French toast later, with the leftovers going on top of yogurt, so it’s a tasty, tasty mistake. Perfect with an earl grey or white tea.
Great recipe! I halved the ingredients but it still came out great. Refrigerated them while the oven preheated. I left them in about 12 minutes to where they still felt a little mushy to the touch (used a silicone baking mat). I let them completely cool and then dusted them with sugar and they held together well. Tasted like a softer shortbread cookie.
These turned out perfect. The only thing I modified was adding a couple tablespoons of brown sugar.
I followed the recipe with a few adjustments and was able to avoid the crumbling issue that some reviewers have noted. After removing the dough from the refrigerator, I let the dough sit on the counter while wrapped so the butter in the dough could loosen up again closer to room temperature. I was then able to break down the dough ball into bits that I slowly and firmly shaped into balls between my palms. At 12 minutes baking time, I noticed the balls were still too soft and would lose shape if I touched them to check if they were done. I added 3 more minutes to the baking time and was relieved to see they had firmed up. The cookies do not really change color too much while baking so you have to go by firmness in determining if they’re done. Do be sure to pull them out before they brown and burn on the bottom! It really sneaks up on you if you’re not careful. I loved them! I can really see how they would go great with tea. I can’t wait to munch on them while enjoying my new tea set!
I substituted toasted pecans in place of the walnuts. This cookie has become the new favorite in my house!
My siblings love when I make these. Love. Thanks for the recipe.
This is such a fabulous recipe! I used it to make little tea cakes for a party and they turned out brilliantly. I added about 5 tsp of lemon juice and a little zest to give them a bright lemony flavor. I also rolled them in powered sugar right before they went into the oven. I never refrigerated my dough, but the cookies still turned out perfect. Again, great recipe!
Did not like these one little bit. Very chalky and coats the inside of your mouth. I ended up tossing the whole batch, which is a shame considering how long they took.
I made them with butter and olive oil spread. They were to crumbly. I then made them with just butter they were great. I used walnuts first time then pecans the second time. I liked the pecan better. I lightly toasted them before I put them in the batter. OMG the smell was so incredible. Thank you for the wonderful recipe.
The only change was an oversight ….lol I forgot the baking powder on my double batch of cookies…but all went well. Delicious still! Definitely making again.thank you for recipe!!
I made these cookies for my ss class and I followed the recipe exactly however after I chilled the cookies they came out hard as a rock and really dry, I didn’t want to waste the batter so I decided to use a technique I sometimes use in my ceramics class. Basically you soak dry, small, pieces of clay in water for a few minutes and when it comes out its soft and easy to mold, so I got a bout half a cup of milk in a bowl and split the batter into small pieces. I kneeded the batter in the milk bowl with my bare hands until it was easy to shape. I baked them at 375 for 12 min and when they came out they were delicious and fantastic!!
Addictive! Used pecans and put a dash of almond extract in. These were so delicious. Did not last long!
These are my kids’ absolute faves. They are making me bake them for Santa. They believe he would really enjoy them. I’ve been making these for almost 20 years now and it’s a no fail recipe for anyone.
LOVEEED it!! Such an awesome recipe. I was looking for something simple and delicious and BINGO. The couple small changes I made – 1) used pecans which I had crushed completely; my son doesn’t like nuts and now he doesn’t know that they are in the cookie! 🙂 2) I made the cookies really small (about half the size). I love it this way – little drops of awesomeness!
Super quick recipr and very easy to follow. I tweak it a little by making smaller (1inch in diameter) cookies. And everyone eats them up.
they look good yummy and they are really good my aunt made them along time ago they are the freaking good you really need to try them lol enjoy
Excellent recipe. This was exactly what I was looking for. You really can’t eat just one!
I just finished my first batch and these are wonderful!! They taste amazing and melt in your mouth! When I started mixing the ingredients I realized I didn’t have any vanilla, I was afraid there wouldn’t be enough flavor so I sprinkled in some cinnamon. Not only did the house smell wonderful as they were baking, but it added a nice hint of flavor! I will definitely make these again!
This is a great recipe. It was exactly what I was looking for. The cookies were easy to make and tasted just right. I used a dough hook to make the dough less crumbly and easier to work, and I sugared the surface I rolled it out on to make it less sticky.
Delicious! I didn’t chill the dough & used almonds as a personal preference, but very easy, quick & excellent recipe! Will be adding these to my cookie baskets this Christmas.