Walnut cookies are the perfect treat for a day full of shopping and catching up with friends. The dough is easy to make and the cookies bake up with a wonderful texture that is crunchy on the edges and soft in the center. The cookie itself is filled with a walnut mixture that gives it an extra dimension of flavor that makes them so unique. The recipe is very adaptable so try mixing in your favorite nuts and even experiment with flour alternatives like almond flour or oat flour for an interesting twist on this classic treat.
To make these delicious cookies first combine the butter and granulated sugar in the bowl of your stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer. Beat until light and fluffy, about 2 minutes. Add the egg, vanilla, and water and mix to combine. Then add the dry ingredients: flour, baking powder, and salt. Mix until just combined, scraping the sides of the bowl as necessary. Then add the chocolate chips and walnuts, stirring to evenly distribute them. The dough will be very crumbly so use your hands to bring it together into a ball.
The dough will be easier to handle if you chill it before you form the cookies. You can let it rest in the refrigerator for 30 minutes or you can freeze it and thaw it when you are ready to make them. The chilled dough will prevent the cookies from spreading too much while they are baking so you will end up with thick and chewy cookies.
Line a baking sheet with parchment paper or a silicon mat. Take small spoonfuls of the dough (heaped teaspoons) and position them on the baking sheet about an inch apart. Gently press a walnut half into the top of each cookie. Leave the cookies to cool on the baking sheet before transferring them to a wire rack to finish cooling.
If you have any leftover cookie dough, it will keep in the fridge for a few days. To store it for longer, place it in a freezer safe container or zipper bag and freeze for up to 3 months. Before freezing, the cookies can be rolled into balls and placed on a baking sheet and then covered with a piece of plastic wrap to keep them from sticking together while they freeze. After the cookies are frozen, they can be sliced and baked from frozen, adding 2-4 minutes onto the baking time. They can also be made ahead and rewarmed in the oven before serving. For a more casual presentation, these cookies can be made into “shells” with the back of a melon baller by making an indentation in the top of each cookie. This will give each one a cute, little shell shape that is perfect for filling with a delicious walnut mixture. Finished with a dusting of powdered sugar, these sweet treats are sure to be a hit at your next gathering. Walnusskekse
