OLD WORLD COOKIES
Servings
36
cookiesTotal time
45
minutesOld World Cookies, also called Nut Cups, are a nostalgic, buttery, nutty treat that are sure to make an impression at the holiday cookie swap. These cookies are a cookie-cake hybrid with rich centers and crispy edges. We strayed from tradition and added a layer of saltiness with our Baker’s Salt. We also amped up the spice with Vietnamese Cinnamon – the preferred cinnamon of pastry chefs. Dust them with powdered sugar for a sweet treat with old-world charm.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 cup ground walnuts
1.5 cup all-purpose flour
1.5 tsp Vietnamese Cinnamon
1 tsp Ground Cloves
1 tsp Baker’s Salt
2 tsp Cookie Vanilla Extract
Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F. In a bowl, whisk the flour, Vietnamese Cinnamon, Cloves and salt. Set aside.
- Using a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the ground walnuts. Beat in the extract.
- Add in the flour mixture all at once and run the mixer until no dry streaks of flour remain. Remove from the stand and use a spatula to scrape the bowl and stir a few times by hand. Refrigerate the dough, covered, for 1 hour.
- Spray three 12-compartment muffin tins with nonstick spray. Use a cookie scoop to portion the dough in the 36 muffin compartments. Press the dough into the compartments, making a little depression in the center. Bake 18 minutes or until golden brown around the edges. Cool completely in the muffin tins. Use a butter knife or offset spatula to coax the cookies from the muffin tins. Dust with powdered sugar to serve.
One Comment
Anne,
The Old World Cookie recipe doesn’t have that nice “print” button.
Looking forward to trying this.
Jo