Buttery Walnut Cutouts Recipe

5 2 2
Buttery Walnut Cutouts Recipe
Buttery Walnut Cutouts Recipe photo by Taste of Home
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Buttery Walnut Cutouts Recipe

Read Reviews
5 2 2
Publisher Photo
Chopped walnuts add flavor and crunch to a typical butter cookie plus give them a pretty golden color.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup finely chopped walnuts
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons 2% milk
  • Food coloring, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.
On a floured surface, roll out to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool completely.
In a small bowl, combine confectioners' sugar and milk; stir until smooth. If desired, tint with food coloring. Spread and pipe glaze over cookies; place on waxed paper. Let stand until set. Yield: 4 dozen.
Originally published as Buttery Walnut Cutouts in Best of Country Cookies 1999, p48

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup finely chopped walnuts
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons 2% milk
  • Food coloring, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Cover and refrigerate for 1 hour or until easy to handle.
  2. On a floured surface, roll out to 1/8-in. thickness. Cut with floured 2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until edges are golden brown. Remove to wire racks to cool completely.
  3. In a small bowl, combine confectioners' sugar and milk; stir until smooth. If desired, tint with food coloring. Spread and pipe glaze over cookies; place on waxed paper. Let stand until set. Yield: 4 dozen.
Originally published as Buttery Walnut Cutouts in Best of Country Cookies 1999, p48

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Reviews forButtery Walnut Cutouts

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MY REVIEW
Eloise User ID: 8991425 258365
Reviewed Dec. 20, 2016

"These reamazimg........delicate flavor and the walnuts did an interesting texture. Will definitely be a favorite!"

MY REVIEW
dinkybug User ID: 4358989 31149
Reviewed Dec. 6, 2009

"this is the third time making these cookies,i can never make enough to give out for gifts, my daughter and friends plus i love them"

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