Walnut Cookies

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These cookies are actually Christmas cookies, but they are good at any time. The recipe is from an old Christmas cookie flyer from a brand of flour in Denmark (Amo), probably from the late 70’s. They are crisp and buttery and very ‘more-ish’.

Ingredients:

  • 400 g flour (14.1 oz)
  • 300 g butter (cold) (10.5 oz)
  • 2 tsp baking powder
  • 1 egg
  • 50-75 g coarsely chopped walnuts (1.8-2.6 oz)
  • Raw sugar for decoration

Method:

1. Mix all the ingredients, except walnuts, to a rough dough. Use your fingers to squeeze the butter into the other ingredients.

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2. Add the walnuts and mix well.

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3. Divide the dough into 6 parts, and roll out to rolls, approximately 20 cm / 8 inches in length. The rolls should be about 2.5 cm / 1 inch in diameter.

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4. Roll each roll in raw sugar – if you don’t have that caster sugar will work too.

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5. Wrap the rolls in plastic wrap and cool in the refrigerator for about an hour or more. You can also freeze them and make them later.

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6. Preheat the oven to 220 C / 428 F.

7. Once the rolls are set, take one out at a time and slice into fairly thin cookies, about 0.5 cm / 0.2 inches thick each. There should be about 25 cookies per roll. Keep turning the roll as you cut, so they stay round.

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8. Place the cookies on parchment sheets. They don’t expand much, so you can put them fairly close to each other.

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9. Bake for about 8 min until golden brown at the edges.

10. Cool the cookies on a rack and repeat with the remaining sheets.

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Simply and very yummy. The original recipe calls for butter or margarine, but the butter taste is really prominent, I don’t think they would taste as well without it.

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