Swedish Heirloom Cookies with Walnuts
A melt in your mouth, powdered, buttery cookie that is perfect for the holiday season. These Swedish Heirloom Cookies also go by the names of Crescent Cookies.
Have you ever tasted Swedish Heirloom Cookies with Walnuts? If not, you are truly missing out! These unique cookies follow a pretty basic recipe, and are not too sweet, and not too crunchy. Upon first bite they actually melt in your mouth, and are perfect for that hot cup of coffee or tea. I have loved Swedish Heirloom Cookies ever since I first tasted them at a friend’s Christmas party so I knew I had to share the recipe with potentially inquiring minds.
If you are a serious baker, I bet you can vouch that there is nothing better than farm-fresh eggs when you are baking. I grew up on a small farm, and truly miss collecting the free-range Rhody Red Eggs from the coop. Since I cannot have chickens in the city that I live in, I purchase local eggs when possible.
I prefer eggs that contain no hormones or antibiotics. Fresh eggs also produce better cookies if you ask me!
So back to these delicious cookies! The thing that attracts me to Swedish Heirloom Cookies Heirloom cookies so much is the fact that they are again not too sweet, but they also have a nutty flavor, and perfect texture. Due to the fact that they rise and spread very little, you can shape them as traditional crescents, or make little balls. I made a mixture of both and baked up 36 full-sized cookies.
Swedish Heirloom Cookies with Walnuts Recipe:
Swedish Heirloom Cookies with Walnuts
- 2 cups white flour
- 2 sticks softened butter
- 1 pinch salt
- 2 cups confectionery sugar divided
- 2 tablespoons water
- 1 egg large
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups chopped walnuts
- Preheat oven to 325 degrees f.
- Line two large baking sheets with parchment paper.
- In a bowl, cream together the softened butter, and 1 cup of confectionery sugar
- Add in the flour, salt, egg, extracts, and water.
- Fold in the chopped nuts.
- Form crescents and small heaping tablespoon balls of dough on the cookie sheets- these do not spread so each sheet can fit 12-15 cookies.
- Bake for 13-15 minutes until the bottoms are golden brown.
- Roll warm cookies in confectionery sugar.
- Repeat process until all cookies are baked/coated.
These cookies are so darn delicious and keep well for up to a week in an air-tight container. They most likely will not last that long once you taste the goodness each cookie encompasses!
Learn more about today’s recipe sponsor Nellie’s Cage Free Eggs.
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Brooke Pekkala says
I’ve heard them called Mexican Wedding Cakes and also Russian Tea Cakes ,yummy by any name.
Amy Desrosiers says
Two sticks of butter is half a pound!
Susan Stevenson says
What is the weight (grams or lbs) or volume equivalent (cups) for 2 ‘sticks of butter’? My guess would be 1/2 lb or 1 cup but need to make sure before I try making these.
My grandma made these, my mom made these, I make them. They are crescent cookies and should be shaped in crescents. Also use black walnuts for a much better flavor. I think some are getting these confused with a pecan ball type cookie.
That sounds soo good!! Thank you, for sharing!
I used to have these all the time in my youth! We made them with pecans. I tried them today for the first time substituting Bob’s Red Mill 1-1 Gluten free flour and they were amazing!!!
I make these but my recipe does not takeeggs.
Carol B says
I make these too, have been for years, but grandma’s recipe was using chopped almonds. Always a favorite at the holidays.
I make these every Christmas but since I don’t like walnuts I use pecans. Delicious!!
Jocelyn Brown says
I can’t wait to try this delicious recipe. I will definitely add on my list. Thanks for sharing..
Autumn Reo says
I’ve been wanting to make some of these little powdered sugar coated cookies. These look yummy and easy. Also, free range makes my heart happy knowing the little chickens aren’t confined… :)
These cookies look so delicious! We make these in our home but call them butter balls, I like your name better ;)
Hali @daytodayMOMents says
Incredible how simple cookies that look complicated can be, this looks delicious and a perfect treat for the holidays!
Toni | Boulder Locavore says
These look so yum! I am adding them to my list for the holiday planned meals! Thanks for sharing your recipe!
These cookies are so good. They’re one of my favorites. I’m so glad you posted a recipe. Now I can make them for the holidays!
I am always looking for new cookies to try. I will be making these this weekend for sure. The kids are going to love them.
Ann Bacciaglia says
These Swedish Heirloom Cookies look so delicious and easy to make. I will have to get the ingredients I need to make these this week.
These sure do look delicious. I can’t wait to give these a try.
Looks delicious, almost like a donut hole. Gonna try these out for sure.
Nancy @ whispered inspirations says
Delicious recipe! Never tried swedish cookies but this looks so yummy!
Oh my goodness, these look amazing. I have never made these, but they sound delicious. Thanks so much for the recipe. I will be trying them, this year
These look delicious. Can’t wait to try the recipe.
Dawn Gibson-Thigpen says
yum is right. woo i can eat some many of those right now. lol