This is a recipe my mother and I have shared for years. These cookies are quick and easy to whip up for a delicious treat that will melt in your mouth. We found it originally years ago in a magazine I don't even remember which one but this recipe was a favorite we kept coming back to. Originally we didn't even write it down and at times wouldn't know where it was but eventually I wrote it down to make sure I never forget it!
I've made these for many people and some have associated them with Mexican Wedding Cookies but most recipes I see of those use almonds and not walnuts. You can easily sub other nuts in this recipes which makes it a great one to play with. You can also make these into thumbprints by pressing into the center and baking with a little jam. My favorite is a little raspberry jam but at the end of the day a simple walnut and vanilla flavor is subtle and perfect for an afternoon treat.
If you try these at home and change it around let me know how it goes! I love seeing interpretations of this recipe with how versatile it is. I've substituted other nuts for the walnuts with great results, especially with different fillings. Pecans and caramel anyone?
225g Unsalted Butter, soft
50g Granulated Sugar
1 tsp Vanilla
285g All Purpose Flour
227g Walnuts, finely chopped
As Needed Powdered Sugar
In a mixer, beat butter, sugar, and vanilla until smooth and fluffy, about 3 minutes.
Add flour, salt, and walnuts. Beat until smooth.
Shape into small bite-sized cookies, about 2 teaspoons to 1 tablespoon in size.
Place on a lined baking sheet. They don't expand or spread much so they can go pretty close to each other.
Bake at 325℉ for 15-20 min until slightly golden brown on edges.
Allow to cool slightly before tossing with powdered sugar and allow to cool completely before storing. **I sometimes coat with sugar again once cooled.