Walnut Button Cookies: A Symphony of Flavors

7. 10. 2025

The aroma of toasted walnuts fills the kitchen, mingling with the sweet scent of vanilla and brown butter.

A symphony of flavors is about to unfold as we embark on the journey of crafting walnut cookies, a timeless treat that captures the essence of warmth and comfort.

Ingredients:

• 2 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup granulated sugar
• 1 teaspoon of vanilla sugar
• 2 egg yolks
• 1 tablespoon of milk

For the decoration:

• ½ cup finely ground walnuts
• 4 tablespoons of powdered sugar
• 2 egg whites
• walnut halves for garnish

Method:

• In a large bowl, whisk together the flour and sugar. Grate the cold butter into the flour mixture using a coarse grater or a pastry cutter, until the mixture resembles coarse crumbs.
• Stir in the milk and egg yolks until a dough forms. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate overnight.
• Prepare the Meringue Topping: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
• Gradually add the 1/2 cup of sugar, beating until the meringue is glossy and holds its shape.
• Gently fold in the ground walnuts.
• Preheat oven to 350°F. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
• Use a 1 1/2-inch round cookie cutter to cut out circles.
• Place the circles on baking sheets lined with parchment paper.
• Top each cookie with a spoonful of the meringue mixture. Gently press half a walnut into the center of each meringue mound.
• Bake for 8-10 minutes, or until the meringue is lightly golden brown.
• Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

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