Name: Walnut Meltaways Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1½ cups walnut halves; 1½ cups (3 sticks) unsalted butter, at room temperature; ¾ cup powdered sugar; 1 tablespoon vanilla extract; ¾ teaspoon kosher salt; 2¾ cups all purpose flour; 18 walnut halves; ½ cup powdered sugar

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Introduction

Walnut Meltaways are buttery, tender cookies with a delicate crumb and a rich nutty flavor. Perfectly dusted with powdered sugar, these treats melt in your mouth and are a wonderful addition to any cookie platter or afternoon tea.

The image shows several round cookies on a metal cooling rack over a white marbled surface. Each cookie has one light golden-brown layer with a soft, slightly crumbly texture. The tops are covered in a thick layer of white powdered sugar, giving a powdery look. Each cookie has a small walnut piece pressed into the center, adding a rough, woody texture and darker brown color contrast. The cooling rack's silver grid adds structure under the cookies, and some powdered sugar has fallen on the white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups walnut halves
1½ cups (3 sticks) unsalted butter, at room temperature
¾ cup powdered sugar
1 tablespoon vanilla extract
¾ teaspoon kosher salt
2¾ cups all-purpose flour
18 walnut halves (for garnish)
½ cup powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and place a rack in the center. Arrange 1½ cups walnut halves on a baking sheet and toast for 8 to 10 minutes until they smell nutty and turn pale golden. Remove and let cool.
Step 2: Place the cooled walnuts in a food processor and pulse until ground into fine crumbs, about 20 seconds.
Step 3: In a large bowl, beat the butter and ¾ cup powdered sugar with an electric mixer on medium speed until creamy, smooth, and light, about 2 minutes.
Step 4: Lower the mixer speed and add the ground walnuts, vanilla extract, and salt. Then add the flour and mix on low speed for 30 seconds. Scrape the bowl and mix again until fully combined.
Step 5: Line a baking sheet with parchment paper or a Silpat mat. Using a ¼-cup scoop or large spoon, portion the dough into balls and place them a few inches apart on the sheet. Lightly flatten each with the palm of your hand and press an untoasted walnut half into the center of each cookie.
Step 6: Bake for 18 to 22 minutes, until the cookies turn light golden brown. Remove and allow to cool completely on the baking sheet set on a wire rack.
Step 7: Once cooled, sift the remaining ½ cup powdered sugar over the cookies until fully coated and white.

Tips & Variations

For extra flavor, lightly toast the walnuts before grinding to bring out their aroma.
You can substitute pecans for walnuts for a slightly different nutty taste.
If you prefer a firmer cookie, chill the dough for 30 minutes before baking.
To keep cookies fresh and maintain their delicate texture, store in an airtight container at room temperature.

Storage

Store Walnut Meltaways in an airtight container at room temperature for up to 3 days. Before serving, dust with additional powdered sugar to refresh their appearance. The dough can be refrigerated for up to one week or frozen for up to one month. If frozen, thaw in the refrigerator and allow to come to room temperature before baking.

How to Serve

A stack of three round cookies is shown, each layer dusted heavily with white powdered sugar. The cookies have a light golden-brown color and a rough, crumbly texture. On top of the upper cookie, there is a small piece of walnut placed in the center. Around the stack, more cookies and walnut pieces are scattered on a white marbled surface. In the background, there is a clear glass partly filled with white milk, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be stored in the refrigerator for up to one week or frozen for up to one month. Just thaw it in the fridge and bring it to room temperature before baking.

Why are my cookies not melting away as expected?

Make sure the butter is at room temperature and properly creamed with the sugar to achieve the right texture. Overbaking can also make the cookies firmer, so watch for the light golden edges as your baking cue.