Walnut Cookie Recipe
User Reviews
4.8
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Prep Time
45 mins
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Cook Time
15 mins
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Additional Time
5 hrs
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Total Time
6 hrs
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Servings
35
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Calories
168 kcal
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Course
Baked Goods
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Cuisine
Italian
Walnut Cookie Recipe
Description
The Walnut Cookie Recipe centers on a dough made from all-purpose flour mixed with softened butter, egg yolks, sour cream, and activated yeast. The dough requires resting time on the counter and in the fridge to develop its texture and flavor, although it will not rise significantly during resting. The nut filling, made from finely chopped walnuts blended with sugar, vanilla, and milk, adds a creamy sweetness that complements the buttery dough. Baking requires rolling the dough at least 1/8 inch thick to achieve proper rise and tenderness. The cookies finish with a dusting of powdered sugar, adding a subtle sweetness and soft surface.
The texture balances slightly crumbly dough with a moist nutty filling, creating a pleasant contrast in each bite. The yeast activation and resting improves dough structure without a bread-like rise. This cookie is a good choice for those interested in baking with yeast doughs that yield tender results distinct from typical buttery cookies.
Preparation involves a yeast starter combined with warm water and sugar, followed by mixing and resting of the dough before assembling with the prepared walnut filling. The recipe allows the filling to be made in advance and stored frozen or refrigerated, convenient for flexible baking schedules. Walnut variants like pecans or macadamia nuts could be experimented with, though the original recipe uses unroasted, unsalted walnuts and 2% or whole milk for best results.
Ingredients
- 2 tbsp water between 100-110 degrees Fahrenheit, warm
- 1 package active dry yeast
- 1 tsp granulated sugar
- 3 cups all-purpose flour sifted
- 1 cup butter softened (2 sticks)
- 3 egg yolk
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ cup powdered sugar for topping
Nut Filling Ingredients
- 2 cups walnuts
- ½ cup granulated sugar
- 1 ½ tsp vanilla
- ¼ cup milk
Instructions
- Combine 2 tbsp water, 1 packet yeast and 1 tsp sugar in a small bowl and leave for about 15 minutes until the yeast puffs up and becomes activated.
- Place the 3 cups sifted flour into a large bowl, then add 1 cup softened butter into the flour. Use a pastry cutter or a fork to cut the butter into the flour until it is a bit crumbly.
- Add activated yeast mixture along with 3 egg yolks, 1 cup sour cream, and 1 tsp vanilla extract. Mix with an electric hand mixer until a cohesive dough forms. Do not overmix!
- Cover the mixing bowl with a dish towel. Leave the dough to rest on the counter for 1 hour, then place the mixing bowl in the fridge and allow it to rest for another 4 hours. Alternatively, you can skip the counter resting and simply allow the cookie dough to rest in the fridge overnight.
- Place 2 cups walnuts in a food processor and pulse until they are chopped into small pieces. In a separate, medium-sized bowl, combine the walnuts, ½ cup sugar, ¼ cup milk, and 1 ½ tsp vanilla. Mix well with a spoon and set aside.
- When the dough has finished resting, preheat the oven to 375 degrees Fahrenheit.
- Roll the dough to ⅛” thickness on a floured board. Cut into 3” squares.
- Put 1 heaping tsp of filling in the center of each square.
- Moisten the edges of the pastry with water. Fold one corner over in the center, wrapping the walnut filling. Then fold the other corner as well.
- Bake on an ungreased cookie sheet for 15 minutes.
- Cool and sprinkle with powdered sugar. Enjoy!
Notes
- Use active dry yeast for easy verification of yeast activity; instant yeast can be used but lacks early confirmation.
- Employ full-fat sour cream and unroasted, unsalted walnuts to maintain intended flavor and texture.
- Ensure dough is rolled to at least 1/8 inch thickness to allow proper rising during baking; thinner dough may not rise well.
- Prepare the nut filling ahead and store refrigerated or frozen, thaw before using for convenience.
- Experiment with other nuts like pecans or macadamias if desired, but expect some variation in flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 168kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 46mg | 2% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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