Crushed Walnut Icebox Cookies
Indulge in the timeless charm of Crushed Walnut Icebox Cookies, a buttery, nutty treat that’s perfect for any occasion! These slice-and-bake cookies blend the rich flavors of crushed walnuts with a hint of vanilla, creating a delightfully crisp and tender texture. The make-ahead dough allows for effortless baking, whether you prepare them fresh or freeze for later. With just 20 minutes of prep time and a quick chill, these cookies are as convenient as they are delicious. Ideal for holiday cookie trays, afternoon tea, or a simple sweet indulgence, this recipe ensures that your kitchen will be brimming with the comforting aroma of homemade goodness. Make these easy-to-store cookies today for a delectable snack that’s always ready to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 2 teaspoons Vanilla extract
- 280 grams All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Baking powder
- 120 grams Crushed walnuts
Instructions
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the creamed mixture and beat to combine.
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the crushed walnuts until they are evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log approximately 5 cm (2 inches) in diameter.
Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 2 hours or up to overnight. Alternatively, the dough can be frozen for up to 1 month.
Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
Using a sharp knife, slice the chilled dough into 0.6 cm (1/4-inch) thick rounds and place them on the prepared baking sheets, spaced about 2.5 cm (1 inch) apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
4230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.1 g | 341% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 204.3 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
