These nutty walnut cookies with melt-in-your-mouth texture are equally delicious made with pecans.
- Portion size 55 servings
- Credits : Canadian Living Magazine: January 2009
MethodToast walnuts on baking sheet in 350°F (180°C) oven until fragrant, about 8 minutes. Let cool.
In food processor, pulse walnuts until fine. Remove 1-3/4 cups (425 mL) to shallow dish and set aside for coating.
In large bowl, beat butter with sugar until fluffy; beat in vanilla. Stir in flour, remaining walnuts and salt. Cover and refrigerate until firm, about 30 minutes.
Shape by 1 tbsp (15 mL) into 2-inch (5 cm) long sticks; roll in reserved walnuts to coat. Place, 1 inch (2.5 cm) apart, on parchment paper–lined or ungreased baking sheets.
Bake in 325°F (160°C) oven until light golden, about 18 minutes. Transfer to racks; let cool.
Garnish: Dust with icing sugar. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 45 mg
- Protein 2 g
- Calories 97.0
- Total fat 8 g
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 3.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 3.0