Swedish Heirloom Cookies with Walnuts
Thank you to Nellie’s Free Range Eggs for Sponsoring today’s post. All views expressed are that of our own.
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.
We recently headed to our local market to pick up some more baking supplies which included eggs, flour, butter, and nuts. My Thanksgiving baking spree had my cabinet empty and needing some serious replenishing.
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 like to use and support brands like Nellie’s Free Range Eggs.
Besides being fresher, and larger, Nellie’s Free Range Eggs are Certified Humane Free Range. Their hens live on small farms, and roam free inside the barns.
Nellie’s eggs also contains no hormones and no antibiotics, and you and your readers can rest assured that you’re buying wholesome, humane eggs at a reasonable price. As someone who loves the farm life, I can appreciate the humane animal treatment, safety, and environmental sustainability.
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:
- 2 cups of white flour
- 2 sticks of softened butter
- pinch of salt
- 2 cups of confectionery sugar (divided)
- 2 tablespoons of water
- 1 large cage-free egg
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1½ cups of chopped walnuts
- Pre-heat oven to 325 degrees
- 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.
Nellie’s Cage Free Eggs also sent me some cute animal cookie cutters! See how I turned these into ornaments later this week!
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