Nut cookies
I made these walnut cookies one afternoon when I had some ground walnuts left from a cake base and didn't feel like complicated recipes. The recipe is simple, the kind you can adapt on the go if you have some leftovers in the fridge. They are ready fairly quickly and yield enough for a coffee with friends and for the next day's snack.
Quick Info
Total time: about 1 hour (30 minutes prep, 20-25 minutes baking, the rest cooling)
Servings: 2 trays (about 40-50 cookies, depending on size)
Difficulty: easy
Ingredients
2 medium eggs
3 tablespoons powdered sugar (plus extra for dusting at the end)
200 g sour cream (18% fat)
100 g lard
50 g margarine (I used Unirea)
1 packet Bourbon vanilla sugar (8 g)
100 g ground walnuts
300 g white flour
Preparation method
1. Break the eggs into a large bowl. Add the powdered sugar and vanilla sugar and mix well until lightened in color and the sugar has mostly dissolved.
2. Add the lard and margarine (both at room temperature for easy incorporation), plus the sour cream. Mix everything until you have a creamy mixture without any lumps of fat remaining.
3. Add the ground walnuts. Gently mix with a spatula.
4. Start incorporating the flour gradually. Don’t add it all at once to avoid a too stiff dough. Mix until homogeneous; the mixture should be thick but still soft enough to pipe with a pastry bag.
5. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes. The dough will firm up a bit, making it easier to shape.
6. Preheat the oven to 180°C (356°F), top and bottom heat.
7. Place the dough in a piping bag (or a bag with the tip cut off) with a large star nozzle. Pipe the cookies directly onto baking paper, leaving a little space between them.
8. Bake on the middle rack for 20-25 minutes, or until lightly golden at the edges.
9. Remove them from the tray (they are fragile when hot) and immediately roll them in powdered sugar while still warm.
10. Let them cool on a wire rack. They will firm up as they cool.
Why I make this recipe often
They are easy to make and stay soft for a few days. They don’t require baking powder and can use leftover walnuts or sour cream from the fridge. They are also great for lunch boxes or when I need something quick for guests.
Tips and variations
Tips
If you have smaller eggs, adjust with a bit more sour cream.
Use a silicone spatula for mixing; it cleans the bowl easily and doesn’t crush the walnuts.
The dough should be soft but hold its shape when piped. If it seems too liquid, add 1-2 tablespoons of flour.
Don’t leave the cookies in the oven too long; they will dry out.
Substitutions
You can use only butter instead of lard and margarine, but they will be less tender.
Margarine can be omitted by adding another 50 g of lard or butter.
For a dairy-free version, you can try using full-fat yogurt, but the texture will be slightly different.
Walnuts can be replaced with ground almonds.
Variations
You can add a bit of grated orange zest or a splash of rum for flavor.
If you want crunchier cookies, pipe the entire dough and make thin shapes, like sticks.
You can sandwich two cookies with jam after they have cooled.
Serving ideas
I serve them plain, with coffee or tea. They can also be placed on a dessert platter for holidays.
They are good as a quick dessert for lunch boxes or as a snack.
Frequently asked questions
Can I make the dough a day ahead?
Yes, it can be kept in the fridge overnight, covered. Before using, let it sit at room temperature for 10-15 minutes to soften a bit.
Can the baked cookies be frozen?
Yes, but the texture changes slightly. Pack them well in bags or airtight containers. You can dust them with powdered sugar only after thawing.
If I don’t have a piping bag, how do I shape them?
You can also use a bag with the tip cut off or shape them with a spoon directly on baking paper. The shape won’t be as decorative, but the taste remains good.
How long do the cookies stay fresh?
They stay soft for about 5-6 days in a covered container at room temperature.
Nutritional values (per cookie, estimated – for 40 pieces)
Energy: 70 kcal
Fat: 4.2 g (from lard/margarine, walnuts, sour cream)
Carbohydrates: 7.2 g (flour, sugar)
Protein: 1.2 g (egg, walnuts)
Sodium: low
These values may vary depending on the size of the cookie and the exact ingredients used.
Storage and reheating
Cookies are best stored in metal tins or plastic containers with lids at room temperature. If they harden too much, you can microwave them for a few seconds, but they won’t return completely to their original texture. Refrigeration is not necessary. They can also be transported in lunch boxes without issues; they are quite sturdy once completely cooled.
The eggs with sugar and vanilla sugar are mixed well, then lard, margarine, and sour cream are added. Mix well until homogeneous, then add walnuts and flour. Let the mixture cool for 20 minutes, fill a piping bag, and pipe some cookies. Place the tray in the preheated oven and let them bake until they start to brown. Remove from the oven and roll them in powdered sugar.
Ingredients: 2 eggs, 3 tablespoons powdered sugar, 200 g sour cream 18% fat, 100 g lard, 50 g Unirea margarine, 1 packet Bourbon vanilla sugar, 100 g ground walnuts, 300 g flour, powdered sugar for dusting
