These buttery little Walnut Puff Cookies are definitely one of our all time favs for the holidays! You can also make them with pecans, and I’ve been making these walnut and pecan puff cookies for dessert platters for over 30 years. They’re always one of the first cookies I make to kick off my holiday baking. It just wouldn’t be Thanksgiving or Christmas at our house without these melt in your mouth Walnut Puff Cookies.
With just one bite you’ll see how light and buttery these delicious Walnut Puff Cookies really are!
Make the dough and place the small scoops on un-greased baking sheets. Bake in a preheated 350 degrees F oven for 10-12 minutes, or until the bottoms are light golden brown.
I usually make a few dough balls before adding the the nuts, for those in our family that don’t like nuts.
Pro Tip: Make sure not to over bake. Because over baking them will result in dry, hard cookies.
See how the bottoms of the cookies are just a light golden color – that’s perfect! Let the cookies cool about 10 minutes and then give them a roll in the confectioners (powdered) sugar.
Place the freshly sugar powdered cookies on wax or parchment paper and cool completely. Serve or store in an airtight container.
These delicate little Walnut Puff Cookies literally melt in your mouth! These cookies are also known as Snowball Cookies, Russian Tea Cakes or Mexican Wedding Cookies. I hope you make a batch of these delicious Walnut Puff Cookies this holiday season. You never know, they might become your family’s favorite holiday cookie too. Hey, if you do, please snap a picture and tag us @MySweetMission on your social medias. We’d love to see it!
Walnut Puff Cookies
- 2 cups unbleached or all-purpose flour
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup butter, slightly melted
- 2 teaspoons vanilla extract
- 3/4 cups walnuts, chopped
For rolling the cookies:
- 3/4 cup powdered sugar
Preheat oven to 350 degrees F.
- In a large mixing bowl put the flour, sugar, salt, the slightly melted butter and vanilla extract and blend on low until thoroughly mixed. Then add the chopped walnuts and blend on low again.
- Make the dough balls with a 1-ounce cookie scooper and place them on ungreased baking sheets about 1" - 1 1/2" apart.
- Bake in a preheated oven and bake for 10-12 minutes, or until the bottoms are light golden brown. *Make sure not to over bake.
- Let cool 10 minutes. Put 3/4 - 1 cup confectioners sugar in a small bowl, roll each cookie in it and place them on wax or parchment paper until completely cooled. Store in an airtight container.
- If the dough is dry and crumbly, when using a metal bowl: place the bowl in a warm oven (about 100 degrees F) for a couple of minutes, until the dough is slightly warm. This will make the butter soft and the dough more pliable. When using a glass bowl: place the bowl in the microwave at 15-second intervals at 30% power, until the dough is warm. This will make the butter soft and the dough more pliable.
- The cookies are perfectly baked when the edges around the bottom of the cookies are a light golden color. Over baking them will dry the cookies out.
- These cookies also freeze well and thaw quickly, which is perfect for holiday dessert platters.
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