Calling all cookie enthusiasts! Get ready to tantalize your taste buds with the delectable Walnut Sandies. These melt-in-your-mouth cookies are a symphony of buttery shortbread and nutty goodness, making them the perfect treat for any occasion. Our collection of recipes offers a variety of Walnut Sandies to suit every palate, from classic to contemporary. Whether you prefer traditional round cookies, elegant Linzer-style sandwiches with a fruity filling, or crave the extra crunch of chocolate-dipped delights, we have a recipe that will satisfy your cravings. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking adventure together!
Check out the recipes below so you can choose the best recipe for yourself!
THYME-WALNUT SANDIES
Steps:
- Make the cookies:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 7-10 minutes. Let cool.
- Pulse walnuts and whole wheat flour in a food processor until finely ground. Add all-purpose flour and salt and pulse to combine.
- Using your fingers, work thyme into granulated sugar in a small bowl until mixture starts to look moist and clump together. Using an electric mixer on medium-high speed, beat thyme sugar, butter, and powdered sugar in a large bowl until light and smooth, about 2 minutes. Reduce speed to low and gradually add dry ingredients and mix just until combined. Use a rubber spatula to mix in any remaining dry spots or flour at the bottom of the bowl.
- Transfer dough to a sheet of parchment paper and form into a 12" log. Firmly roll up log in parchment paper, then wrap tightly in plastic. Chill on a flat surface until firm, at least 4 hours.
- Preheat oven to 350°. Slice off both ends of log to make neat edges, then remove plastic and parchment. Slice dough into 1/4"-thick rounds and place on parchment-lined rimmed baking sheets, spacing about 1" apart. Bake, rotating baking sheets halfway through, until edges of cookies are light golden but centers are still pale, 10-15 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Make the icing and assemble:
- Whisk powdered sugar, orange zest, orange juice, cream, coconut oil, thyme, and salt in a medium bowl until no lumps remain.
- Using a spoon or small offset spatula, spread about 1 tsp. icing over each cooled cookie (you will have some icing left over). Let cookies sit until icing is set, at least 45 minutes.
- Do Ahead
- Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month. Cookies can be frosted 1 day ahead. Store airtight at room temperature.
WALNUT SANDIES
Steps:
- 1. Cream together first four ingredients.
- 2. Mix together dry ingredients including 1 cup of the finely chopped walnuts, making sure to set aside 1/2 cup of them for the glaze.
- 3. Combine all ingredients and mix until well blended.
- 4. Place dough on sheet of waxed paper and roll into a long cylinder approximately 2" to 3" in diameter. Chill dough for 1 hour or until firm enough to slice with sharp knife.
- 5. Pre-heat oven to 350 degrees.
- 6. Unwrap dough, slice 1/2" thick pieces and place on a parchment lined cookie sheet.
- 7. Bake for 10 minutes or until edges are slightly brown.
WALNUT-MAPLE SANDIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground.
- Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Beat in the egg yolk, maple syrup and maple extract until incorporated. Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes.
- Line 2 baking sheets with parchment paper. Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden, 18 to 20 minutes.
- Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets. Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely.
Tips:
- To make sure your cookies are evenly baked, use a baking sheet that is large enough to accommodate them in a single layer.
- If you don't have a pastry blender, you can use two forks to work the butter and flour together until the mixture resembles coarse crumbs.
- Be careful not to overmix the dough, or your cookies will be tough. Mix just until the ingredients are combined.
- For a more pronounced nutty flavor, toast the walnuts before chopping them.
- If you don't have any powdered sugar on hand, you can make your own by grinding granulated sugar in a food processor or blender until it is fine and powdery.
- Dusting the cookies with powdered sugar before baking gives them a professional look and helps to absorb any excess oil.
- Allow the cookies to cool completely before storing them in an airtight container. This will help them to keep their shape and texture.
Conclusion:
Walnut sandies are a classic holiday cookie that is easy to make and always a crowd-pleaser. With their tender, buttery texture and sweet, nutty flavor, these cookies are sure to be a hit at your next party or gathering. So next time you're looking for a delicious and festive cookie to bake, give walnut sandies a try. You won't be disappointed!
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