A Good Walnut Cookie
A rich, nutty walnut cookie with a soft crust and fluffy meringue topping, perfect for satisfying sweet cravings and sharing at gatherings or as a delightful treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Spray a 9 x 9 x 2-inch pan and sift together the flour and baking powder.
- In a mixing bowl, beat oleo and granulated sugar on high for 2 minutes.
- Add egg yolks to the creamed mixture and beat until light and fluffy.
- Add flour mixture and milk, beating until just combined. Mix in vanilla.
- Pour the cookie batter into the prepared pan, smoothing evenly.
- Bake on the center rack for 20 minutes.
- Meanwhile, beat egg whites in a small bowl at high speed until stiff peaks form.
- Gradually add brown sugar, beating well until mixture is glossy.
- Remove baked crust from oven and spread the egg white mixture over it.
- Bake for an additional 20 minutes until topping is golden and set.
- Allow to cool before cutting into 16 bars.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo and toasting the walnuts before adding them to the dough. If you prefer, you can substitute half of the granulated sugar with brown sugar for added moisture. Make sure to beat the egg whites until stiff peaks form to create a light and airy topping.
Serving Suggestions
These walnut cookies are delightful on their own, but they also pair beautifully with a cup of coffee or tea. Consider serving them alongside a scoop of vanilla ice cream for a decadent dessert. For a complete meal, serve with a light salad or a slice of Mother'S Carrot Casserole to balance the sweetness.
Storage & Reheating
Store leftover walnut cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 300°F for about 5-10 minutes to restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of A Good Walnut Cookie contains roughly 286 calories, with 9g protein, 22g carbohydrates, and 15g fat. It is a good source of protein (17% of the Daily Value), iron (15% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can easily substitute walnuts with pecans or almonds for a different flavor. Just make sure to chop them coarsely for the best texture in the cookie.
What if I want to make these cookies healthier?
To make a healthier version, you can replace all-purpose flour with whole wheat flour and use coconut oil instead of oleo. Additionally, reducing the sugar by a third can still yield delicious results while making them a bit lighter.
Can I freeze the cookie bars?
Absolutely! To freeze, cut the cooled bars into squares and wrap them tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months. Thaw them in the refrigerator before enjoying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).