Norwegian Walnut Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: cookies

Calories: 113kcal

Author: Lord Byron's Kitchen

This cookie is all about the walnuts. Norwegian Walnut Cookies are loaded with them and liberally dusted with confectioner's sugar. They're a perfect pop-in-your-mouth, one-bite cookie! These are great for packing into little bags or boxes as a gift!

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Ingredients

85 grams walnuts, toasted and ground (1 cup whole walnuts will yield 85 grams when ground.)
125 grams butter, room temperature (1/2 cup)
2 tablespoons sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup all purpose flour
2 cups confectioner's sugar

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Using a hand-held mixer, beat the butter until creamy - about 2 minutes.
Scrape down the sides of the bowl and add the sugar, salt, and vanilla. Beat for 2 more minutes.
Using a wooden spoon or rubber spatula, stir in the walnuts.
Lastly, add the flour, and stir into the walnut mixture until well incorporated. Knead the dough until all of the loose bits at the bottom of the bowl have been kneaded in.
Scoop the dough using a small cookie scoop - about 1 heaping teaspoon. Roll into balls and place on the prepared baking sheet.
Bake for 20 minutes or until cookies are a very light golden brown. (Depending on your oven, this might take less time.)
While the cookies are baking, sift the confectioner's sugar into a shallow bowl.
Once the cookies come out of the oven, transfer 4 or 5 cookies at a time to the bowl with the confectioner's sugar. Very carefully - they are hot! - roll them around in the sugar. Once fully coated, transfer to a wire cooling rack.
After all the cookies have been coated, save the confectioner's sugar. Allow the cookies to cool for 1 hour. Then, re-coat the cookies a second time in the confectioner's sugar.
The cookies are now ready to eat. If you are storing the cookies, stack them in layers in a container and top each layer with a dusting of any of the leftover confectioner's sugar.

Notes

Ground the walnuts in your food processor before you measure out 85 grams. Tap the measure cup on your counter top gently and top up with more ground walnuts.

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