Grandma'S Nut Thin Cookies
Grandma's Nut Thin Cookies are delicate, buttery treats packed with walnuts and vanilla, perfect for tea time or holiday gatherings, offering a delightful nutty crunch.
Ingredients
Instructions
- Blend sugar and butter until creamy.
- Add the well beaten eggs and mix well.
- Sift in flour and salt, then stir to combine.
- Add finely chopped walnuts and vanilla, mix until smooth and light.
- Drop by 1/2 rounded teaspoonfuls onto an ungreased baking sheet.
- Place one walnut piece in the center of each cookie and press down lightly.
- Bake at 375°F for 10 minutes or until light golden brown on edges.
Tips & Substitutions
For a nut-free version, substitute finely chopped walnuts with sunflower seeds or omit them entirely. Ensure your butter is softened for easy blending, and consider chilling the dough for 15-30 minutes to prevent spreading. For added flavor, try incorporating a teaspoon of almond extract along with the vanilla. These cookies can also be drizzled with melted chocolate for a decadent finish, reminiscent of American recipes.
Serving Suggestions
These nut thin cookies are delightful on their own, but they also pair beautifully with a cup of hot tea or coffee. For a festive touch, serve alongside Nanny'S Apple Crunch during gatherings, or include them in a dessert platter with other treats like Chocolate Molasses Cake. They make a lovely addition to holiday cookie boxes, too.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresher longer, you can refrigerate them for up to two weeks. If you want to enjoy them warm, simply reheat in a preheated oven at 350°F for about 5 minutes, or microwave for a few seconds until just warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Nut Thin Cookies contains roughly 181 calories, with 3g protein, 21g carbohydrates, and 8g fat.
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 other nuts instead of walnuts?
Yes, you can easily substitute walnuts with pecans, almonds, or hazelnuts. Just ensure that the nuts are finely chopped for even distribution in the dough. Each nut will impart a different flavor, so feel free to experiment according to your taste preference.
What should I do if my dough is too sticky?
If your dough feels too sticky to handle, try refrigerating it for about 30 minutes. This will firm it up and make it easier to scoop and shape. Alternatively, you can lightly flour your hands or the scoop to prevent sticking during the cookie formation process.
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to three months. To enjoy, simply thaw them at room temperature or warm them in the oven. You can also freeze the unbaked dough, scooping it onto a baking sheet, freezing until solid, and then transferring to a bag for future baking.
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).