Fine cookies with nuts
The first time I made these walnut cookies was on a rainy afternoon when I needed something quick to go with a cup of coffee. I had some leftover walnuts from a cake and used them here. Since then, I've repeated the recipe several times – including for guests, and just to have something sweet with my morning coffee. It's the kind of cookie that always turns out well and doesn't require too many dishes or tools.
Quick Info
Total time: 40-50 minutes
Servings: 20-24 cookies
Difficulty: easy
Ingredients
120 g butter (soft, at room temperature)
80 g sugar
1 egg
1 packet of vanilla sugar (8 g)
150 g white flour
1 pinch of baking powder
100 g roasted and coarsely chopped walnuts
dense jam for filling (sour cherries, apricots, or anything else, just make sure it's not too runny)
Preparation
1. Take the butter out of the fridge at least 30 minutes before so it can soften. Put it in a large bowl, add the sugar and vanilla sugar, and mix for 2-3 minutes until you get a light-colored cream.
2. Separate the egg. Incorporate the yolk into the mixture, mixing a bit more. Keep the egg white in a separate bowl.
3. Add the flour mixed beforehand with the baking powder to the cream. Stop using the mixer, switch to a spatula or wooden spoon, and incorporate the flour until a soft but non-runny dough forms.
4. Lightly toast the walnuts in a non-stick pan until they are golden and fragrant (2-3 minutes). Let them cool, then chop them coarsely with a knife.
5. From the obtained dough, shape balls the size of a ping-pong ball, about 20-24 in total. If it seems too soft, you can refrigerate the dough for 10 minutes.
6. Lightly beat the reserved egg white until just combined.
7. Dip each ball of dough in the egg white, then roll it in the toasted and chopped walnuts. Place them on a baking tray lined with parchment paper, leaving space between them.
8. Using your index finger or the handle of a wooden spoon, make a dent in the center of each ball.
9. Put half a teaspoon of jam in each dent, just enough so it doesn't overflow.
10. Bake the cookies at 170°C (preheated oven) for 20-25 minutes. Sometimes it takes up to 27-28 minutes, depending on the oven. The cookies should be golden around the edges, not too browned.
11. Remove the tray and let them cool for 5 minutes, then transfer them to a rack to cool completely. They are quite fragile when warm.
Why I make this recipe often
These cookies store well and remain soft for a few days. I like that I can vary the jam based on what I have in the fridge. They are quick to make, don’t dirty too many dishes, and are good with coffee, tea, or as a packed dessert.
Tips and Variations
Tips
- Use butter with at least 80% fat for the best texture.
- If the dough is too soft, refrigerate it for 10-15 minutes before shaping.
- The walnuts should be roasted, not raw. The flavor is much better this way.
- Don’t add too much jam; if it’s runny, there’s a risk it will spill over the tray.
- Don’t overbake, they will harden as they cool.
Substitutions
- You can use almonds or hazelnuts instead of walnuts, but the taste will be different.
- If you don’t have vanilla sugar, you can add a teaspoon of vanilla extract.
- The white flour can be partially replaced with whole wheat flour, up to 30%, but the cookies will be denser.
Variations
- Instead of jam, you can put chocolate chips in the dent, but the texture will be different.
- You can add grated orange peel to the dough for a different flavor.
- For a more intense walnut flavor, incorporate 2-3 tablespoons of ground walnuts directly into the dough.
Serving Ideas
- Goes well with coffee or tea, as a breakfast dessert.
- Can be placed in boxes and given as Christmas gifts.
- Suitable for school or office snacks.
Frequently Asked Questions
1. The dough is too sticky. What should I do?
Refrigerate it for 10-15 minutes; it will be easier to shape. If it still doesn’t come together, sprinkle a little flour, but don’t overdo it – the cookies shouldn’t be hard.
2. Can I use lard instead of butter?
You can, but the texture will be slightly different, more crumbly and less creamy in taste. Butter gives a richer flavor.
3. Can they be frozen?
Yes, they can be frozen either baked (and then briefly reheated in the oven) or as raw balls, dipped in egg white and walnuts, but without jam. Fill them with jam after defrosting and bake them fresh.
4. Can I use unroasted walnuts?
You can, but the flavor won’t be as intense. It’s worth the 2-3 minutes of toasting.
5. The jam spilled during baking. How can I prevent this?
Use a thicker jam or drain the syrup if it’s runny. Use a small amount, just in the dent.
Nutritional values (per piece, for 24 cookies)
Energy: ~80 kcal
Protein: 1.3 g
Carbohydrates: 8.3 g
Fat: 5 g
Sugars: 3.5 g
Fiber: 0.5 g
These are approximate values, depending on the type of jam used and the exact size of the cookies.
Storage and Reheating
The cookies store well at room temperature in a sealed box for 4-5 days. For longer storage, you can freeze them, preferably without jam. I do not recommend reheating in the oven or microwave, they become too crunchy. They are good eaten as they are after cooling completely.
Soft butter is placed in a bowl along with sugar and vanilla sugar, and whipped with a mixer. Then, the egg yolk is added, and finally, the flour and baking powder. At this point, it's best to set the mixer aside and mix with a spatula until all the flour is incorporated. The result is a rather soft dough that is easy to shape. From the dough, about 20 equal balls are made, roughly the size of a pigeon egg. (I ended up with 24 pieces.) The egg white is lightly beaten with a fork. Each ball is dipped in the egg white and then in chopped roasted nuts. We help with our hands so that the nuts stick to the balls. The balls are placed on a baking sheet lined with parchment paper, and with a finger or the handle of a wooden spoon, a small indentation is made in each ball. Jam is added (I used sour cherries, but you can use whatever you like, just make sure it doesn’t overflow). The cookies are baked in a preheated oven for about 20-25 minutes. Laura said 15 minutes, but in my oven, they took more than 25. You’ll see, when they start to turn golden, they are ready. They are taken out and left to cool on a rack. Enjoy!
Ingredients: Ingredients: -120 g soft butter -80 g sugar -1 egg -1 packet of vanilla sugar -100 g roasted and coarsely chopped walnuts -150 g flour -1 pinch of baking powder (be careful not to exceed the amount)
