Viennese Walnut Cookies
Delicate Viennese Walnut Cookies offer a rich, nutty flavor with a buttery crumbly texture, perfect for tea time or festive occasions, appealing to nut lovers and cookie enthusiasts.
Ingredients
Instructions
- Cream the butter, sugar, salt, and vanilla until smooth.
- Blend in the flour and ground walnuts.
- Chill the dough for 30 minutes.
- Roll out the dough to 1/4-inch thickness on a floured surface.
- Cut into desired shapes and place on ungreased cookie sheets.
- Bake at 350°F for 10 to 12 minutes until lightly browned.
- Frost with Buttercream Frosting if desired.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a nut-free option, you can substitute finely ground oats for the walnuts. Ensure the butter is at room temperature for easier creaming. If you want a more festive touch, add a pinch of cinnamon or nutmeg to the dough. Chilling the dough not only makes it easier to handle but also improves the texture of the cookies.
Serving Suggestions
These Viennese Walnut Cookies are delightful on their own, but they also pair beautifully with a cup of Flavored Coffees - Bavarian Mint for a cozy afternoon treat. Consider serving them alongside a light fruit salad or with a scoop of vanilla ice cream for an indulgent dessert. For a festive touch, frost them with Mary Oliver Icing for a special occasion.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. To reheat, place them in a preheated oven at 300°F for about 5-10 minutes until warm. This helps restore their crispy edges while keeping the centers soft.
Nutrition & Diet Analysis (per serving)
Each serving of Viennese Walnut Cookies contains roughly 770 calories, with 1g protein, 10g carbohydrates, and 76g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1749mg per serving (76% 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 other nuts instead of walnuts?
Yes, you can substitute walnuts with pecans, almonds, or hazelnuts based on your preference. Just ensure they are ground fine to maintain the texture of the cookies. Each nut will impart a different flavor, so choose one that complements your taste.
What can I do if the dough is too sticky?
If your dough is too sticky, try adding a little more flour, one tablespoon at a time, until it reaches the desired consistency. Chilling the dough for an extended period can also help firm it up, making it easier to roll out.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Alternatively, you can freeze the dough for up to a month. Just thaw it in the refrigerator overnight before rolling it out and 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).