Austrian Walnut Cookies
Total TimePrep: 35 min. + chilling Bake: 10 min. + cooling
Makesabout 2 dozen
- 1 cup butter, softened
- 8 large egg yolks, room temperature
- 2-3/4 cups all-purpose flour
- 3 large egg whites, room temperature
- 1 cup confectioners' sugar
- 1 cup ground walnuts
- Additional confectioners' sugar
- In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour.
- Divide dough into 3 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.
Nutrition Facts1 cookie: 182 calories, 12g fat (6g saturated fat), 82mg cholesterol, 71mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 3g protein.
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Dec 20, 2018
These cookies are very unique with the meringue walnut filling. The dough was very nice to work with. The filling made a good-sized bowl, so I generously filled the cookies. I had to bake the cookies 16 minutes. We liked the not-too-sweet cookies enough to make them again.