Delicious and beautiful walnut crinkle cookies made with walnuts, though you can easily use your favourite nuts instead. Soft in the centre, slightly crisp on the outside, with a delicate hint of rum. Packed with nuts and dusted generously with icing sugar, they look wonderful as part of a festive dessert table or as sweet edible gifts :).
Makes about 30 cookies.
Ingredients for walnut crinkle cookies:
- 80 g butter
- 55 g caster sugar
- 40 g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- 150 g plain flour
- 100 g walnuts, ground
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- a large pinch of salt
For coating:
- caster sugar
- icing sugar
All ingredients should be at room temperature.
In the bowl of a mixer, cream the butter with both sugars until light and fluffy. Add the egg, vanilla and rum extract, and beat until combined. Add the flour, ground walnuts, baking powder, bicarbonate of soda and salt. Mix until just combined. Transfer the dough to a bowl, cover with cling film and chill in the fridge for at least 4 hours.
Form small balls (about 15 g each) from the chilled dough. Roll each ball first in caster sugar, then generously in icing sugar. Place all the balls on a plate or tray and freeze for 60 minutes. This freezing step is essential for achieving the characteristic cracks. Remove half of the dough balls from the freezer, roll them again in icing sugar and place on a baking tray lined with baking parchment.
Bake in a preheated oven at 180°C for about 10–12 minutes, or until lightly golden. Remove and cool on a wire rack. Bake the remaining cookies in the same way.
Store walnut crinkle cookies in an airtight container or tin for up to 7 days.
Enjoy!
Recipe source: Bite It Quick.
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