Walnut Cookie Recipe
Walnut Cookies, or Walnut Roll-Up Cookies, as we call them in my house are a delicious way to bring the holiday spirit to your home! The dough is made with yeast, so it rises a bit and is then stuffed with a chopped walnut filling that will leave your taste buds singing.
Servings 40 cookies
- 1 package active dry yeast
- ¼ cup warm water
- 1 tsp sugar
- 1 cup butter softened
- 2 cups all-purpose flour sifted
- 3 egg yolks
- 1 cup sour cream
- 4 tsp vanilla extract divided
- 4 cups walnuts
- 1 cup granulated sugar
- ½ cup milk
Combine water, yeast and sugar in a small bowl and leave for about 15 minutes to activate the yeast.
Use a pastry cutter or a fork to cut the butter into the four.
Add activated yeast along with egg yolks, sour cream, and 1 tsp vanilla extract. Mix with a spoon or spatula to combine.
Place the dough in a glass bowl and cover with a dish towel. Leave the dough to rest for at least two hours or overnight.
Use a nut chopper or a food processor to chop walnuts into small pieces. In a separate bowl, combine walnuts, sugar, milk, and 3 tsp vanilla. Set aside.
When the dough has finished resting, preheat the oven to 375 degrees Fahrenheit.
Roll the dough to ⅛” thickness on a floured board. Cut into 3” squares.
Put 1 heaping tsp of filling in the center of each square.
Moisten edges of pastry with water. Fold one corner over in the center, wrapping the walnut filling. Then fold the other corner as well.
Bake on an ungreased cookie sheet for 15 minutes.
Cool and sprinkle with powdered sugar. Enjoy!
Recipe copyright The Foreign Fork.
- Active Dry Yeast: I like using Active, Dry yeast because it is definitely a very easy way to confirm that your yeast is alive. You can use Instant Yeast if you’d like, but there is no way to confirm that your yeast is alive until after the cookies are already baked and it’s too late.
- Sour Cream: I use full fat sour cream for this recipe. I would recommend doing so as well.
- Walnuts: Use unroasted, unsalted walnuts.
- Milk: I used 2% milk. Make sure to use 2% or whole milk for best results.
- I have never personally tried it, but experimenting with different kinds of nuts (or even a combo) in this cookie would be delicious. Macadamia nuts and pecans are also standing out to me as good options right now.
- Make the filling ahead of time if you need! You can store it in the fridge or even the freezer, and simply thaw it when you are ready to bake.
Serving: 1cookie | Calories: 178kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 48mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg