Name: Walnut Butter Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 48 min
Yield: 36
Cuisine: European
Ingredients: 100g or 3½oz plain / all purpose flour; 75g or 2½oz unsalted butter, room temperature; 100g or 3½oz regular sugar; 1 teaspoon Almond or Vanilla extract; 2 egg yolks; 1 Cup crushed walnuts

These walnut butter cookies are similar to French Sable cookies, crumbly, buttery, melt-in-your-mouth little cookies. Delicious served beside a cup of tea.

Walnut Butter Cookies. These walnut butter cookies are similar to French Sable cookies, crumbly, buttery, melt-in-your-mouth little cookies. Delicious served beside a cup of tea.

These nutty buttery cookies are truly lovely! The small size of these cookies makes them a little elegant, so they're perfect to fit on the side of a saucer with your cup of tea, and equally delicious added to a scoop of ice cream.

These walnut cookies I would say are a cross between a buttery shortbread and a French Sable biscuit or cookie. What makes these so delicious is their fine crumbly texture, yet when you eat them, they just melt away in your mouth.

These cookies aren't overly sweet, so if you do have a particularly sweet tooth, add a couple more tablespoons of sugar to the ingredients. They're more for having with a coffee or tea than as a dessert. You could also add a spread of coffee cream cheese frosting on top or in between 2 cookies to make cookie sandwiches, or drizzle some chocolate over them if you wanted to make them fancy, or add some festive Christmas decorations on them if you're making cookies for Christmas.

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If you enjoy having a cookie or biscuit with a cup of coffee or tea, then you'll also enjoy our double chocolate and orange biscotti as they were made for having with your coffee!

The flavors in the cookie are lovely. You of course get the lovely flavor of walnut throughout, and for this recipe, we also added some almond extract (you can swap for vanilla extract if you prefer). The combination of walnut and almond gives you its own unique flavor and sweetness and is a nice gentle balance.

One word of precaution when making these, the dough does need to be cold when handling, so if you're making these in the Summertime or where you live is particularly hot, allow for chilling time. To speed things up, I pop the dough in the freezer for 10 -20 minutes so it's pretty much rock hard for when I come to slicing the discs.

Table of Contents 📋 hide

10) Walnut Butter Cookies

11) Delicious Cookies

Prep time

10 minutes

Chill Time

30 minutes

Cook Time

8 - 10 minutes

Serves

Ingredients

100g or 3½oz plain / all purpose flour

75g or 2½oz unsalted butter, room temperature

100g or 3½oz regular sugar

1 teaspoon Almond or Vanilla extract

2 egg yolks

1 cup crushed walnuts

Instructions

1. Preheat the oven to 350F or 180°C

Prepare the walnuts if not already crushed.

I find it easiest to put them in a sealed bag and crush with a rolling pin until I get the crumb size I’m looking for.

In a mixer, add all the ingredients.

Combine until the dough comes together. This will take around 3 - 4 minutes if using an electric mixer.

Walnut Butter Cookies, cookie dough consistency

Take a piece of plastic wrap and roll the dough into a sausage shape, so it is the diameter or a dollar coin in width.

Walnut Butter Cookies, how to wrap in a roll

Then twist the ends of the wrap and refrigerate for 30 minutes.

Walnut Butter Cookies, dough in plastic wrap

After chilling, remove plastic wrap and slice thinly. About 5 mm in thickness.

Tip: If it is particularly hot where you live, place in the freezer for 20 minutes. The dough needs to be quite hard so you can slice it and keep the shape.

Walnut Butter Cookies, slicing dough discs

Place the cookie discs on to a baking tray lined with parchment paper. Leave a space between each cookie as they will spread about ⅓ in size.

Bake for 6 - 8 minutes until just golden.

Remove from the oven and allow to rest on the cookie tray for 5 minutes.

Transfer to a cooling rack until the cookies completely cool. As they cool, the cookies will become harder and crisp.

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Variations

Instead of walnuts, you can use pecans, peanuts,macadamias or even a mixture of nuts
Instead of almond extract, you can add vanilla, lemon, orange or other flavors of extract to change the flavor.
Add ½ cup of dark chocolate chips to the cookie dough to give it a chocolate flavor.

Storage

These cookies can be frozen in dough form (in the plastic roll), or frozen once cut into discs, and stored for around 6 months.

Once baked, these cookies will stay fresh at room temperature in an air-tight container for 3-4 days. Alternatively, you can freeze the baked cookies for up to 3 months. Just make sure they are fully cooled before freezing.

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