This recipe for walnut cookies is a soft and chewy little miracle that I will want to repeat at least twice this autumn. They are easy to make and contain two very autumn like ingredients: plums and walnuts (the acorns are in the picture for decoration purposes only).
Here’s how to make it!
Walnut cookies with plum jam
Servings: ~25 pieces
Baking time: 15 min
Difficulty: easy
Ingredients
- 120 g of butter
- 60 g of sugar
- 1 egg
- 150 g of flour
- 1/2 tsp of baking powder
- a pinch of salt
- 100 g of ground walnuts
- plum jam (or any other jam, better if it is not too sweet)
Directions
- Bring the butter to room temperature.
- Mix in the sugar until it almost dissolves in the butter.
- Add the yolk only and mix it well in. Reserve the egg white.
- Mix the dry ingredients: flour, baking powder and salt.
- Add the dry ingredients over the butter bit bi bit until they are well incorporated.
- Place the dough in the fridge, while you prepare the rest.
- Blend the walnuts, if you can’t find them grind in the supermarket already.
- Foam the egg white, not necessary to be stiff.
- Prepare the baking tray with a baking paper.
- Roll a ball of dough in your hand. Roll it through the egg white and then in the walnuts. Place a hole in the middle of it.
- Fill in that hole with plum jam. Since the cookies are already sweet, it is better to use a sour jam. I make my own plum jam and I don’t use any sugar in it. You can check my recipe here.
- Bake them for 15 min at 175 C. Don’t be scared if they feel to fluffy and undone, they will change to the right consistency when they are cold.
- They can be served immediately, however they are best when they are cold. Even better, the second day – they get less crumbly and more chewy.
