Butter and walnut cookies, known in various Latin American countries by similar names such as "butter and walnut cookies" or simply "walnut cookies," are a classic of homemade baking with roots in European tradition, especially British and French recipes that became popular in the American continent during colonial times. In countries like Mexico, Colombia, and Argentina, these cookies are often prepared with regional versions of nuts, highlighting the delicious flavor and texture that walnuts add to the butter dough.
This type of cookie is recognized for its soft and buttery texture combined with the crunch of the walnuts, making them the perfect accompaniment for an afternoon coffee or tea. Over time, small variations in the recipe have been adapted based on locally available ingredients and family preferences, always remaining a homemade and beloved dessert.
How to Make Butter and Walnut Cookies
To begin, preheat the oven and prepare the walnuts by toasting them. Place the chopped walnuts and 1 tablespoon of butter on a baking sheet.
Bake at 325 degrees for 5-7 minutes
Or until toasted and golden, stirring frequently
Set aside to cool
In a mixing bowl, cream the brown sugar and 1 cup of butter
Add the egg yolk and vanilla
Gradually add the flour
Cover and refrigerate for 1 hour or until easy to handle
Form 2.5 cm balls, then roll them in the toasted walnuts, pressing the nuts into the dough
Place the balls 5 cm apart on ungreased baking sheets
Beat the egg white until frothy
Dip the walnut halves in the egg white, then gently press one into each ball
Bake at 375 degrees for 10-12 minutes
Or until golden
Cool for 2 minutes
Before transferring to wire racks to cool completely
To prepare this recipe you will need the following ingredients: walnuts, butter, brown sugar, egg, vanilla extract, self-rising flour, and walnut halves for decoration. These combined ingredients will allow you to obtain delicious cookies with a balanced texture and an unmistakable flavor.
