Walnut Cookies

I love Walnet cookies. And one of my favourites are pecan sandies. I have an old recipe from this blog which I’ve amended slightly to make them a bit festive and turn them into Winter Walnut Cookies. These are probably the most loved cookies that I have ever made. People eat them and make lots of ‘ooh ahh’ noises, and then they are snaffled up in minutes.

Winter Walnut Cookies

Walnut Cookie ingredients


225g salted butter
65g caster sugar
1 tsp vanilla
Pinch of salt
250g all-purpose flour
100g chopped walnuts
25g icing sugar/confectioner’s sugar/powdered sugar (for later)


Cream butter and sugar. Add vanilla, salt and flour until well-mixed. Add walnuts. Roll into cling film and chill in refrigerator for at least two hours, but you can leave it up to one month.

When you’re ready to bake, preheat the oven to 165C/150C fan-assisted oven. Shape dough into balls and bake for 18-20 minutes, until golden brown. Let cool down for 5-10 minutes, then roll in icing sugar (although I’ve specified an amount of icing sugar, I just throw some in a bowl). You can store these cookies for up to five days in an air-tight container. The recipe makes about 35-40 cookies, depending on the size you make them. I like them a little smaller so I can just pop one straight into my mouth. Hmmm.


Winter Snowball CookiesWinter Snowball CookiesWinter Snowball CookiesWinter Snowball CookiesWinter Walnut CookiesWinter Walnut CookiesWinter Walnut CookiesWinter Walnut Cookies

Now make yourself a cup of tea and enjoy! And let me know if you can stop after just two Winter Walnut Cookies.

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