Introduction

Walnut Meltaways are tender, buttery cookies with a delicate crumb and a lovely nutty flavor. Perfectly dusted with powdered sugar, these melt-in-your-mouth treats pair wonderfully with tea or coffee. They’re easy to make and sure to impress friends and family.

The image shows several round cookies cooling on a metal wire rack above a white marbled surface dusted with powdered sugar. Each cookie has a light golden-brown color and a soft, crumbly texture. The cookies are thick with a cracked surface, topped with a layer of fine white powdered sugar. In the center of each cookie is a single walnut half, its brown color contrasting gently with the white sugar coating. The arrangement of cookies fills the frame closely, showing detail in the sugar dust and the texture of the walnuts. 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 (untasted, for topping)
½ cup powdered sugar (for dusting)

Instructions

Step 1: Preheat the oven to 350°F and position a rack in the center. Spread 1½ cups walnut halves on a baking sheet and toast for 8 to 10 minutes, until aromatic and lightly golden inside. Remove and let cool.
Step 2: Place the cooled toasted walnuts in a food processor and pulse until finely ground, about 20 seconds.
Step 3: In a large bowl, beat the butter and ¾ cup powdered sugar with an electric mixer at medium speed until creamy, smooth, and light, about 2 minutes.
Step 4: Reduce mixer speed to low and add the ground walnuts, vanilla extract, and salt. Mix briefly to combine.
Step 5: Add the flour and mix on low speed until just combined, about 30 seconds. Scrape down the sides and mix again until fully incorporated.
Step 6: Line a baking sheet with parchment paper or a silicone mat. Using a ¼-cup scoop or large spoon, portion the dough into balls, placing them a few inches apart on the sheet. Flatten each ball slightly with your palm, then press an untoasted walnut half into the center of each cookie.
Step 7: Bake the cookies for 18 to 22 minutes, until they turn a light golden brown. Remove from the oven and let them cool completely on the baking sheet set on a wire rack.
Step 8: Once cooled, use a sifter or small sieve to dust the cookies generously with the remaining ½ cup powdered sugar, ensuring they are thoroughly coated and white.

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough.
Walnuts can be substituted with pecans or almonds, toasted and ground.
Make sure the butter is softened to room temperature for easy mixing and a smooth dough.
Use parchment paper or a silicone mat to prevent sticking and ease cleanup.
If you prefer a finer texture, pulse the walnuts longer but avoid turning them into nut butter.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To refresh their appearance before serving, dust them again with powdered sugar. These cookies are best enjoyed fresh but can be frozen for up to 1 month; thaw at room temperature before serving.

How to Serve

Seven round cookies rest on a metal cooling rack over a white marbled surface. Each cookie is pale golden-brown, topped with a whole walnut piece pressed slightly into the center. A thick layer of powdered sugar covers the top of every cookie, creating a snowy, textured look. The edges of the cookies are soft and slightly cracked, showing a tender crumb inside. The powdered sugar also dusts the surrounding white marbled surface around the rack, adding to the wintry, fresh-baked feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground walnuts instead of toasting and grinding whole walnuts?

Pre-ground walnuts may work, but toasting whole walnuts yourself enhances the flavor and gives the cookies a richer, nuttier taste.

Can these cookies be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum or another binder to help maintain the cookie’s texture.