Introduction

These walnut cookies are a delightful treat featuring a tender, buttery dough filled with a sweet and nutty walnut mixture. Perfect for sharing with family or enjoying with a cup of tea, they combine rich flavors and a satisfying crunch.

A wooden board holds white parchment paper with several small pastries arranged on top, each pastry showing a light golden-brown crust shaped into a folded triangular pouch, revealing a filling of chopped walnuts that are slightly toasted and caramelized with a glossy texture. A small white cup with a black rim sits behind the pastries, filled with chunky walnut pieces. Scattered walnut pieces surround the pastries on the wooden board, adding texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp warm water (between 100-110 degrees Fahrenheit)
1 package active dry yeast
1 tsp granulated sugar
3 cups all-purpose flour, sifted
1 cup butter, softened (2 sticks)
3 egg yolks
1 cup sour cream
1 tsp vanilla extract
½ cup powdered sugar, for topping

Nut Filling Ingredients

2 cups walnuts
½ cup granulated sugar
1 ½ tsp vanilla extract
¼ cup milk

Instructions

Step 1: Combine the warm water, active dry yeast, and 1 teaspoon granulated sugar in a small bowl. Let it sit for about 15 minutes until the yeast becomes foamy and activated.
Step 2: In a large bowl, place the sifted flour and add the softened butter. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
Step 3: Add the activated yeast mixture, egg yolks, sour cream, and vanilla extract to the flour mixture. Mix with an electric hand mixer just until a cohesive dough forms; avoid overmixing.
Step 4: Cover the bowl with a dish towel and let the dough rest at room temperature for 1 hour. Then transfer it to the refrigerator and let it rest for an additional 4 hours. Alternatively, you can skip the initial hour and refrigerate the dough overnight.
Step 5: While the dough rests, prepare the filling by pulsing the walnuts in a food processor until finely chopped. In a separate bowl, combine the chopped walnuts, granulated sugar, milk, and vanilla extract. Stir well and set aside.
Step 6: Preheat your oven to 375 degrees Fahrenheit once the dough has rested.
Step 7: On a floured surface, roll the dough to about ⅛ inch thickness. Cut the dough into 3-inch squares.
Step 8: Place a heaping teaspoon of walnut filling in the center of each square.
Step 9: Moisten the edges of each square with water. Fold one corner over the filling toward the center, then fold the opposite corner to cover the filling fully.
Step 10: Arrange the cookies on an ungreased baking sheet and bake for 15 minutes, or until lightly golden.
Step 11: Allow the cookies to cool slightly, then dust them with powdered sugar before serving.

Tips & Variations

For a richer flavor, toast the walnuts lightly before chopping.
You can substitute sour cream with Greek yogurt for a slightly tangier dough.
If you prefer, add a pinch of cinnamon to the nut filling for extra warmth.
Use honey instead of sugar in the filling for a natural sweetness variation.

Storage

Store these walnut cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm gently in a low oven or microwave for a few seconds to bring back their softness.

How to Serve

A close-up image of a small baked pastry held by a woman's hand, showing a flaky, light golden-brown crust that is slightly glossy and crisp on the outside. The pastry is cut open, revealing a filling of chopped nuts in light and dark brown shades with a slightly sticky texture, packed inside. The background is soft-focused with several similar pastries placed on a white marbled surface, creating a warm and inviting atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut for the filling?

Yes, feel free to substitute walnuts with pecans, almonds, or hazelnuts depending on your preference. Just make sure to chop them finely for easy filling.

Is it necessary to rest the dough for such a long time?

Resting the dough allows the yeast to develop flavor and creates a tender texture. While you can refrigerate overnight only, skipping rest may result in a less tender cookie.