Description
Delight in these classic Walnut Cookies, featuring a buttery, crispy texture with a rich hint of vanilla and crunchy chopped walnuts. Perfectly golden-baked and crumbly, these cookies make an ideal treat for tea time or sharing with family and friends.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (225 grams), at room temperature
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all purpose flour (260 grams)
- 1/2 cup walnuts, chopped into small pieces
Instructions
- Prepare the Butter Mixture: In a large bowl, add the unsalted butter, sugar, vanilla extract, and salt. Using an electric beater on high speed, beat the mixture for 1 to 2 minutes until it becomes smooth and creamy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients and Walnuts: Gradually add the all-purpose flour and chopped walnuts to the butter mixture. Mix gently and only until all ingredients are combined, being careful not to overmix the dough.
- Chill the Dough: Divide the dough in half. Roll each half between two sheets of parchment paper until the dough is less than 1/4 inch (approximately 0.5 cm) thick. Transfer the rolled dough on the parchment to a baking sheet and chill in the refrigerator for about one hour or until firm.
- Cut Out Cookies: Once chilled, remove the dough from the refrigerator and peel off the top parchment sheet. Using a 2 1/2 inch round fluted cookie cutter, cut out the cookies carefully.
- Arrange Cookies for Baking: Place the cut cookies onto parchment-lined baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading. Return the baking sheet with the unbaked cookies to the refrigerator to keep the dough firm while the oven preheats.
- Re-roll Scraps: Gather any leftover dough scraps, re-roll them between parchment sheets, and refrigerate again as needed before cutting out more cookies.
- Bake the Cookies: Preheat the oven to 350°F (180°C). Bake one sheet pan at a time for approximately 15 to 19 minutes, or until the cookies develop a deep golden brown color, which ensures a crisp and crumbly texture.
- Cool Completely: Remove the baked cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the butter is at room temperature for easier mixing and a creamy batter.
- Do not overmix the dough after adding flour to prevent tough cookies.
- Chilling the dough is crucial to maintain cookie shape and produce a crumbly texture.
- Spacing cookies properly on the baking sheet avoids them sticking together while baking.
- Use a fluted cookie cutter for aesthetically pleasing edges, but any round cookie cutter will work.
- Refrigerate dough scraps before recutting to keep the dough firm and manageable.
- Allow cookies to cool fully on a wire rack to achieve optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 15-19 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Walnut Cookies, buttery cookies, crisp cookies, homemade cookies, dessert, baked cookies, nutty cookies
