Walnut Meltaways Recipe

Introduction

Walnut Meltaways are delicate, buttery cookies with a tender crumb and a subtle crunch from finely chopped walnuts. These melt-in-your-mouth treats are perfect for tea time or any cozy occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup finely chopped walnuts
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour and salt to evenly distribute the salt.
3. Step 3: In a large mixing bowl, beat the softened butter with powdered sugar until light and fluffy, about 2 to 3 minutes.
4. Step 4: Add the vanilla extract and finely chopped walnuts to the butter mixture, stirring until well combined.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing for tender cookies.
6. Step 6: Shape the dough into small balls using your hands or a cookie scoop, and place them about 1 inch apart on the prepared baking sheet.
7. Step 7: Bake for 12 to 15 minutes, or until the edges begin to turn golden.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Once cooled, dust the cookies generously with powdered sugar for a sweet finishing touch.

Tips & Variations

• Toast the walnuts lightly before chopping to enhance their flavor.
• For a nut-free version, substitute walnuts with toasted coconut flakes or mini chocolate chips.
• If you prefer a more intense vanilla flavor, add an extra 1/2 teaspoon of vanilla extract.
• Use a cookie scoop to ensure uniform cookie sizes for even baking.

Storage

Store cooled Walnut Meltaways in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months; just thaw at room temperature before serving. These cookies are best enjoyed fresh but can be gently reheated in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the walnuts with other nuts?

Yes, you can replace walnuts with pecans, almonds, or hazelnuts depending on your preference. Just chop them finely to maintain the cookie’s tender texture.

Why do my meltaway cookies sometimes spread too much?

Over-softened butter or too much mixing can cause the cookies to spread. Make sure your butter is softened but not melted, and mix the dough just until combined to keep the shape intact while baking.

Walnut Meltaways Recipe

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★★★★★

5 from 110 reviews

Walnut Meltaways are delicate, buttery cookies with a tender crumb and a subtle nutty flavor. These melt-in-your-mouth treats are perfect for tea time or holiday gatherings, featuring finely chopped walnuts and a light dusting of powdered sugar for an elegant finish.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Add-ins

• 1 cup finely chopped walnuts

Finishing

• Additional powdered sugar for dusting

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick during baking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour and salt to combine and evenly distribute the salt.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with powdered sugar until the mixture becomes light and fluffy, about 2 to 3 minutes, which helps give the cookies a tender texture.
4. Add the Vanilla and Walnuts: Stir in the vanilla extract and the finely chopped walnuts, making sure they are well incorporated into the butter mixture for consistent flavor and texture.
5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender cookie.
6. Shape the Cookies: Using your hands or a small cookie scoop, form the dough into small balls and arrange them on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
7. Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are just starting to turn golden, signaling they are perfectly baked.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely to avoid sogginess.
9. Dust with Powdered Sugar: Once the cookies are fully cooled, generously dust them with powdered sugar to add sweetness and a beautiful finish.

Notes

• Make sure the butter is softened to room temperature for easier creaming and better cookie texture.
• Do not overmix the dough once the flour is added to keep the cookies tender and melt-in-your-mouth.
• Use a fine chop for walnuts to distribute the nutty flavor evenly throughout each cookie.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• For an extra festive touch, you can add a pinch of cinnamon or a splash of almond extract along with the vanilla.

Keywords: walnut cookies, meltaway cookies, holiday cookies, buttery cookies, easy cookie recipe