These walnut butter cookies are so typical of the holiday season. They take me right back to my childhood, when my mother used to make a large batch and store them in cans. Absolutely delicious!!
You can serve them for teatime, for Christmas, or give them away as holiday gifts. If you have never tried them before, I strongly recommend that you do!
The dough is very easy to make, just combine all the dry ingredients, rub in the butter, then add the egg, vanilla extract and form the dough.
To shape the half moons, make small ropes and curve them up. To make them even prettier, thin down the ends. You can check out every step of the process in my Instagram Highlights under the name of Walnut Half Moons.
You should monitor the baking time very closely so they do not overcook. You should pull them out of the oven before they even begin to turn golden. They take around 15 minutes, depending on the oven.
Meanwhile, put some powdered sugar in a ziplock bag. When the cookies are done, pop them immediately into the bag, so they get fully coated in the sugar. Do not worry, they will not break! Then take them out of the bag, shake off the excess sugar and let them cool completely. Store them in an air-tight container.
They will keep perfectly for two weeks!! If you do not wish to bake the whole batch, you can freeze the uncooked dough.
If you are not too keen on walnuts, you can use pecans or almonds instead.
If you try out these Walnut Half Moons, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Walnut Half Moons
- 400 grs all-purpose flour
- 200 grs cold butter , cubed
- 100 grs white sugar
- 100 grs processed walnuts
- 1 egg
- 1 tsp vanilla extract
- Powdered sugar to coat
- Preheat the oven at 160°C/320°F. Line a baking sheet with parchment paper.
- Combine flour, sugar and processed walnuts. Rub in the butter until the mixture is crumbly. Add vanilla extract, egg and mix to form the dough.
- Make small ropes, curve them up and thin down the ends, so that they look like half moons.
- Bake for 8-10 minutes. You should monitor the baking time very closely so they do not turn golden, they just need to dry out.
- Put some powdered sugar in a ziplock bag. When the cookies are done, pop them immediately into the bag, so that they get fully coated. Then take them out of the bag and let them cool completely.
- Once cooled, store them in an air-tight container for at least two weeks.