Walnut cookies
This post is also available in Italiano
Throughout the year I tell you about the recipes for the Jewish holidays at my house, however, would it be OK to change the trend today, since it’s December 25th, and tell you about my Christmas recipes? Everyone expects Jewish recipes from this blog, but I like to surprise you from time to time…
This Christmas I made some walnut cookies for some friends and for my co-workers at the office. I had received a big bag of excellent walnuts just picked from the tree, from my grandmother’s caregiver, and as soon as I saw them, I thought it would be fantastic to make some sweets for Christmas. When we are lucky enough to receive a gift, it is particularly nice to be able to share it with those we love.
Walnut cookies
Ingredients
- 225 g butter at room temperature
- 250 g all purpose flour
- 70 g sugar
- 160 g finely chopped walnuts
- a few drops of vanilla extract
Instructions
- Work the soft butter, sugar, and vanilla with a spoon or electric beater, until creamy. Then add the sifted flour and the chopped walnuts (you can toast them in a pan for a stronger flavor, otherwise put them in the dough raw), stirring well.
- Transfer the cookie dough to the fridge for about an hour until it gets firmer; meanwhile, prepare a baking sheet covered with baking paper, and preheat the oven to 170°.
- Shape the dough into small balls on the baking sheet. The cookies will spread a bit during cooking, but not very much, so if you want them to be flat you should crush them with a glass. The ones I baked shown in the picture were simply baked in the shape of a ball, without further handling.
- Bake the cookies in a preheated oven until the bottom is golden, for 15/20 minutes. They will seem a bit crumbly just out of the oven, but if you leave them on the baking sheet until fully cooled they will be perfect.
