White Chocolate Walnut Peaks White Chocolate Walnut Peaks

Author: Canadian Living

White chocolate and orange rind partner in a treat that will be hard to resist when the cookie platter comes around.

  • Portion size 50 servings
  • Credits : Holiday Baking: 2004



Line rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla.

In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture in 3 additions. Stir in white chocolate and nuts.

Drop by rounded tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared sheets. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until firm and golden on bottom, about 15 minutes. Let cool on pans on rack for 5 minutes. Remove from sheets; let cool on racks.

Sift icing sugar over cookies. (Make-ahead: Layer between waxed paper in airtight containers and store for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 88 mg
  • Protein 2 g
  • Calories 114.0
  • Total fat 6 g
  • Cholesterol 20 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 3.0
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Baking & Desserts

White Chocolate Walnut Peaks