Cookies with nuts and granulated sugar
I usually prepare these cookies when I want something quick, with basic ingredients, but still a little different. I've tried the recipe several times, especially during the holidays or when I have rose hip paste in the cupboard. The cookies come out slightly crispy on the outside, soft on the inside, and have that unmistakable nutty aroma.
Quick Info
Total time: about 45 minutes
Preparation time: 20 minutes
Baking time: 15-20 minutes
Servings: 2 trays (about 40-45 small cookies)
Difficulty: easy
Recipe type: cookies, suitable for Christmas or breakfast
Ingredients
For the dough:
- 600 g white flour
- 150 g ground nuts
- 150 g granulated sugar
- 1/2 packet of baking powder (about 5-6 g)
- a pinch of salt
- 3 tablespoons of rose hip paste
- 2 eggs
- 200 g sour cream
- 250 g butter or margarine, at room temperature
For decoration:
- 100 g granulated sugar
- 100 g ground nuts
Preparation method
1. In a large bowl, place the softened butter (or margarine). Add the eggs, granulated sugar, baking powder, a pinch of salt, rose hip paste, ground nuts, and sour cream. Mix well with a wooden spoon or mixer until combined.
2. Start adding the sifted flour gradually. First, mix with the spoon, then, when the dough becomes firmer, knead by hand until it binds and becomes elastic. If it seems too soft, add a little more flour (but not too much).
3. From the obtained dough, break off suitable pieces and form balls in your palms, about the size of a walnut. For smaller or larger cookies, adjust the size according to preference.
4. In a bowl, mix 100 g of granulated sugar with 100 g of ground nuts. Roll each ball in this mixture to be evenly coated.
5. Place the cookies on a baking tray lined with parchment paper, leaving a little space between them (they don’t rise much while baking).
6. Preheat the oven to 180-200°C. Put the tray in the oven and bake for 15-20 minutes, until they take on a slightly golden color on the edges. Do not let them brown too much.
7. After baking, take the cookies out and let them cool on the tray for a few minutes, then transfer them to a rack or plate. They can be served as soon as they cool down, but they are also good the next day.
Why I make the recipe often
These are simple cookies, without complicated techniques. I like that I can use nuts, which give a pleasant taste and a slightly crispy texture on the outside. They keep well for a few days, so I can make them in advance for the holidays or for breakfast. They are also suitable for lunch boxes.
Tips and variations
Tips
- I try not to work with butter that is too cold, so it’s easier to combine.
- The dough should not be over-kneaded, just enough to bind.
- If it feels too sticky, you can sprinkle a little flour when forming the balls.
Substitutions
- Butter can be replaced with margarine if you don’t have it or want a vegan option (but without eggs and sour cream, it won’t turn out the same).
- The rose hip paste can be omitted or replaced with another thick jam if you don’t have it on hand.
- The sour cream can be lower or higher fat, it doesn’t significantly affect the final texture.
Variations
- For a more intense nut flavor, you can add a little rum essence.
- If you want cookies with a more rustic look, don’t perfectly shape the balls.
- For decoration, you can use only granulated sugar if you don’t have ground nuts left.
Serving ideas
- The cookies go well with coffee or tea.
- They are suitable for lunch boxes for school or work.
- They can be placed on holiday platters alongside other pastries.
Frequently asked questions
1. What can I use instead of rose hip paste?
You can use apricot or plum jam, preferably thicker and not liquid.
2. Can I use only margarine?
Yes, margarine works too, but the taste will be slightly different from that with butter.
3. Can the dough be made in advance and kept in the fridge?
Yes, it can be left in the fridge for a few hours, even overnight, but it should be taken out before shaping to soften a bit.
4. Are the cookies crispy or soft?
After baking, they are slightly crispy on the outside but remain tender on the inside.
5. Can the cookies be frozen?
I do not recommend freezing, as they may become crumbly after thawing.
Nutritional values
Estimate for one serving (1 cookie, approx. 30 g):
Calories: 110-120 kcal
Protein: 2 g
Carbohydrates: 12-14 g
Fats: 6 g
Values may vary depending on the size of the cookies and ingredients. Nuts and butter provide the main contribution of fats and calories.
Storage and reheating
The cookies keep well in a metal tin or a closed container at room temperature for 4-5 days. No reheating is needed. If they dry out a bit, they can be served with tea or milk.
Ingredients: Dough: approximately 600 g white flour, 150 g ground walnuts, 150 g granulated sugar, 1/2 packet baking powder, a pinch of salt, 3 tablespoons rose hip paste, 2 eggs, 200 g sour cream, 250 g butter or margarine at room temperature. For decoration: 100 g granulated sugar, 100 g ground walnuts.
