Every year, it’s fun to add another cookie to the holiday baking list. Last year it was Chocolate Drizzled Peanut Butter Cookies. And this year, it’s these Walnut Meltaways! They are a simple cookie to make. There are no eggs at all in the cookies because they’re more of a shortbread cookie. They’re light and flaky and delicious.
This recipe comes from Pastry Love: A Baker’s Journal of Favorite Recipes by Joanne Chang. Chang is the founder of Flour Bakery (there are now 8 of them). The recipes in the book are Chang’s most treasured recipes that she’s sharing with the world! This is a fun book to add to your cookbook shelf if you are a lover of bakery style recipes.
Here are some recipes in the book that I’ve bookmarked to make:
Parmesan- Chive Scones Almond Croissants Lemon Polenta Cookies Apple Cider Sticky Buns Plum Upside-Down Cake Cherry Crumb Pie Eggnog Cheesecake Billionaire’s Shortbread Sticky Bun Popcorn
Ingredients needed:
walnuts butter powdered sugar vanilla extract kosher salt all purpose flour a
How to make Walnut Meltaways:
Toast the walnuts in the oven. Let them cool. And then grind them into crumbs in your food processor. The cookie dough is a mix of butter, powdered sugar, kosher salt, vanilla extract and ground walnuts. Scoop the dough into balls and place them on a baking sheet. Press each cookie dough ball down lightly and place an un-toasted walnut half in the middle of each cookie. Bake about 18 minutes, until the cookies are golden brown.
Let the cookies cool completely on a wire rack.
Then dust them with powdered sugar using a sifter or a fine sieve.
I hope you enjoy these beautiful walnut meltaways from Joanne Chang’s book. I think they are lovely. And they are great cookies to display for the holiday season. Enjoy!
