Walnut Cookies with Walnut Filling and Powdered Sugar Topping Recipe
These Walnut Cookies feature a soft, tangy dough enriched with sour cream and egg yolks, filled with a sweet walnut mixture. The cookies are delicately folded to encase a flavorful nut filling and baked to a golden perfection, then dusted with powdered sugar for a delightful finish. Perfect for a cozy afternoon treat or festive occasions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 35 minutes (including resting time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 2 tbsp warm water (100-110°F)
- 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
- Activate yeast: Combine the warm water, active dry yeast, and granulated sugar in a small bowl. Let it sit for about 15 minutes until the yeast becomes puffy and activated, indicating it’s ready to use.
- Prepare dough base: In a large bowl, place the sifted flour and add softened butter. Use a pastry cutter or fork to cut the butter into the flour until crumbly in texture, helping to create a tender dough.
- Mix dough: Add the activated yeast mixture, egg yolks, sour cream, and vanilla extract to the flour-butter mixture. Using an electric hand mixer, blend gently until a cohesive dough forms. Avoid overmixing to keep the dough tender.
- Rest dough: Cover the bowl with a dish towel and allow the dough to rest on the counter for 1 hour. Then, refrigerate for an additional 4 hours or alternatively, rest overnight in the fridge for better flavor development and ease of handling.
- Make nut filling: Place walnuts in a food processor and pulse until finely chopped. Transfer to a medium bowl and mix with granulated sugar, milk, and vanilla extract until well combined. Set aside.
- Preheat oven: Once the dough has rested, preheat the oven to 375°F (190°C) to prepare for baking.
- Roll and cut dough: On a floured surface, roll the dough out to 1/8 inch thickness. Cut into 3-inch squares, ready to be filled.
- Fill and fold cookies: Place a heaping teaspoon of the nut filling in the center of each square. Moisten the edges of the dough with water, fold one corner over the filling toward the center, then fold the opposite corner over, enclosing the filling in a neat packet.
- Bake: Arrange the cookies on an ungreased cookie sheet and bake for 15 minutes until lightly golden and cooked through.
- Cool and finish: Allow the cookies to cool on a rack. Once cooled, sprinkle generously with powdered sugar before serving. Enjoy your freshly baked walnut cookies!
Notes
- The resting time for the dough improves flavor and texture but can be adjusted to fit your schedule; resting overnight yields best results.
- Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
- Folding the dough corners properly keeps the filling sealed during baking, preventing leaks.
- You can toast the walnuts lightly before pulsing for a deeper nutty flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: walnut cookies, nut-filled cookies, sour cream cookies, homemade cookies, dessert, baked treats, nut filling
