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Walnut Meltaways Recipe

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★★★★★

4.9 from 98 reviews

Walnut Meltaways are buttery, tender cookies with a nutty flavor and a delicate crumb. Toasted and ground walnuts are folded into a smooth, creamy dough, then baked until light golden brown and topped with a dusting of powdered sugar, creating a melt-in-your-mouth treat perfect for holiday gatherings or everyday indulgences.

Ingredients

Scale

Main 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

Topping

  • 18 walnut halves (untoasted)
  • ½ cup powdered sugar

Instructions

  1. Toast and Grind the Walnuts: Preheat your oven to 350°F (175°C) and place the oven rack in the center. Spread 1½ cups of walnut halves evenly on a baking sheet and toast them for 8 to 10 minutes until they turn pale golden and emit a nutty aroma. Remove from oven and let cool completely. Once cooled, place the toasted walnuts into a food processor and pulse for about 20 seconds until finely ground into crumbs.
  2. Prepare the Cookie Dough: In a large mixing bowl, use an electric mixer on medium speed to beat the unsalted butter and ¾ cup powdered sugar until the mixture is creamy, smooth, and lightened in color, about 2 minutes. Reduce the mixer speed to low and incorporate the ground walnuts, vanilla extract, and kosher salt. Gradually add the all-purpose flour, mixing gently on low speed for about 30 seconds. Scrape down the sides and beat again to ensure all ingredients are thoroughly combined to form a soft dough.
  3. Shape and Bake the Cookies: Line a baking sheet with parchment paper or a silicone baking mat. Using a ¼-cup ice cream scoop or a large spoon, portion the dough into ¼ cup-sized balls and place them spaced a few inches apart on the prepared sheet. Gently flatten each ball with the palm of your hand. Press one untoasted walnut half into the center of each cookie ball. Bake in the preheated oven for 18 to 22 minutes, or until the cookies are lightly golden brown on the edges.
  4. Cool and Dust with Sugar: Remove the cookies from the oven and allow them to cool completely on the baking sheet placed on a wire rack. Once cooled, sift or dust the cookies generously with the remaining ½ cup powdered sugar until fully coated and white on top.
  5. Storage: Store the Walnut Meltaways in an airtight container at room temperature for up to 3 days. Before serving, dust again with powdered sugar to refresh their appearance and taste.

Notes

  • For the best texture, ensure the butter is softened to room temperature before mixing.
  • Toast the walnuts carefully to avoid burning, as it will affect the flavor.
  • The cookies can be stored for up to 3 days, but they are best enjoyed fresh.
  • If you prefer a stronger vanilla flavor, you can add an extra teaspoon of vanilla extract.
  • Using parchment paper or a silicone mat prevents the cookies from sticking and makes cleanup easier.

Keywords: Walnut Meltaways, walnut cookies, buttery cookies, meltaway cookies, nutty cookies, holiday cookies, powdered sugar cookies

Find it online: https://victoriablair.com/walnut-meltaways-recipe/