Austrian Walnut Cookies Recipe

Austrian Walnut Cookies Recipe
Austrian Walnut Cookies Recipe photo by Taste of Home
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Austrian Walnut Cookies Recipe

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MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 8 large egg yolks
  • 2-3/4 cups all-purpose flour
  • FILLING:
  • 3 large egg whites
  • 1 cup confectioners' sugar
  • 1 cup ground walnuts
  • Additional confectioners' sugar

Directions

In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour.
Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate overnight.
Preheat oven to 350°. In a small bowl, using clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners' sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in walnuts.
On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Spread each cookie with 1 teaspoon walnut mixture to within 1/4-in. of edges. Fold dough almost in half over filling, allowing filling to show. Place 1 in. apart on ungreased baking sheets.
Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely.
Dust cookies with additional confectioner's sugar. Store in airtight containers in the refrigerator. Yield: about 2 dozen.
Originally published as Austrian Walnut Cookies in Best Holiday Desserts 2015, p90

  • 1 cup butter, softened
  • 8 large egg yolks
  • 2-3/4 cups all-purpose flour
  • FILLING:
  • 3 large egg whites
  • 1 cup confectioners' sugar
  • 1 cup ground walnuts
  • Additional confectioners' sugar
  1. In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour.
  2. Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate overnight.
  3. Preheat oven to 350°. In a small bowl, using clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners' sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in walnuts.
  4. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Spread each cookie with 1 teaspoon walnut mixture to within 1/4-in. of edges. Fold dough almost in half over filling, allowing filling to show. Place 1 in. apart on ungreased baking sheets.
  5. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely.
  6. Dust cookies with additional confectioner's sugar. Store in airtight containers in the refrigerator. Yield: about 2 dozen.
Originally published as Austrian Walnut Cookies in Best Holiday Desserts 2015, p90

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