Tartlets, this is my last book-inspired recipe for the year! Can you believe it?
But I saved the best for last because these Spiced Walnut Cookies are my new favorite Christmas cookies.
The book-inspired recipe for Christmas Charms was pretty much handed to me – a recipe for “Spiced Walnut Crust Cookies with Chocolate Ganache and Sea Salt” was included in the back of the book.
The combo of walnuts and holiday spices like cinnamon and cloves immediately drew me in, and I knew I had to make these cookies for the blog.
However, I was a bit suspicious when I first read the recipe.
For one thing, a few items were missing from the ingredient list. And the baking instructions weren’t the greatest.
Also, the Spiced Walnut Cookies didn’t call for any eggs, so I started to worry I was wandering into a shortbread cookie situation.
(We all remember how that turned out last time.)
But, being the intrepid, resourceful baker that I am, I persevered.
I tweaked the original recipe just a bit, and I was totally prepared to pull some tasteless, flat discs out of the oven.
The joke’s on me, though, because Spiced Walnut Cookies turned out to be some of the BEST cookies I’ve ever tasted.
Their light, sandy, buttery texture definitely gives me shortbread vibes, but they poofed up beautifully — magically, even — in the oven, despite the fact that there’s no leavening agent in the cookie dough.
And the taste! Pure and simple, Spiced Walnut Cookies remind me of Christmas.
Wait, scratch that — of European Christmas.
The second I tasted the holiday spices with the melted chocolate, I thought of old world Christmas markets, wooden stalls, mugs of mulled wine, and medieval village squares.
Not that I’ve actually been to a European Christmas village. (One day!)
But, I’ve been to Germany in the fall, and that’s close enough. A lot of the sweets I had there tasted just like these cookies.
Maybe another reason why I’m thinking “European Christmas” is that, like most European desserts, Spiced Walnut Cookies are not super sugary.
The sweetness is subtle, allowing the earthy, ground walnuts and warm spices to shine in every bite.
While you can serve Spiced Walnut Cookies plain, I really think the melted chocolate on top is a must. It really brings out the flavor of the cinnamon, ginger, and cloves in the dough.
The chocolate also allows you to jazz the cookies up with some added walnuts and flaky sea salt for decor. Otherwise, they look a little, well, blah.
Or, rustic. Let’s go with rustic.
It’s safe to say I’ve been eating one (okay, two) Spiced Walnut Cookies per day since I made them. At this rate, I don’t think there’s going to be any left for Christmas Day.
Now, please excuse me while I head out to buy more stretchy pants. #worthit
Blogger’s Note: These photos were taken using the Beechwood surface from Replica Surfaces. I’m a Replica Surfaces Ambassador! Visit http://replicasurfaces.com/awellreadtart and use code Photos12 to get a 12% discount off your order.
Spiced Walnut Cookies
Ingredients
COOKIE INGREDIENTS
- 14 tbsp unsalted butter, at room temperature
- 1 1/2 cups walnuts, finely chopped (divided)
- 2/3 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/4 tsp ground ginger
- 1 tsp ground cloves
- 2 tsp ground cinnamon
DECORATION INGREDIENTS
- 1/2 cup semi-sweet chocolate chips
- flaky sea salt, to taste (optional)
Instructions
PREP INSTRUCTIONS
- Preheat oven to 350F.
- Line baking sheets with parchment paper and set aside.
- Place walnuts in a small food processor and pulse until finely chopped. Measure out 1 cup of chopped walnuts and set aside.
- Pour the remaining chopped walnuts into a small bowl and set aside.
- If using flaky sea salt, pour a little bit into a small bowl and set aside.
BAKING INSTRUCTIONS
- Use a handmixer or stand mixer to cream together the butter and powdered sugar. Beat in the 1 cup chopped walnuts until combined.
- In a medium bowl, whisk together the flour, ginger, cloves, and cinnamon.
- Gradually mix the dry ingredients into the butter mixture, beating well between each addition until all ingredients are completely combined. Dough will be very dry and crumbly.
- Cover the dough with plastic wrap and refrigerate for 20-30 minutes.
- Scoop cold dough using a cookie/ice cream scoop to ensure even portions. Squeeze each scoop of dough in your hand so the crumbly bits come together, then roll into a ball.
- Place dough balls on the preparing baking sheets, 6-8 cookies per sheet. If you want slightly flatter cookies, press the tops down with your palm; otherwise, you can leave them in ball form.
- Bake cookies at 350F for 15 minutes, or until bottoms are just starting to brown.
- Remove cookies from oven and let stand a few minutes, then transfer Spiced Walnut Cookies to a wire rack to cool. Let cookies cool completely before decorating.
- To decorate: Place the chocolate chips in amicrowave safe bowl. Microwave in 30-second increments, stirring in between, until chips are melted and can be stirred smooth.
- Dip the tops of cooled cookies into the melted chocolate, then sprinkle with the leftover chopped walnuts. If desired, add a tiny pinch of flaky sea salt – a little goes a long way!
