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.
