Servings: 2 1/2 dozen cookies serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
Molasses Walnut Cookies are a buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar.
Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cookies…
These cookies go by all sorts of names but they’re all the same buttery shortbread-style cookie loaded with ground nuts and coated in powdery white icing sugar. They’re a festive cookie if there ever was one, with their snowy coat.
This version swaps out the pecans for walnuts and replaces the corn syrup with molasses, and the flavours meld so beautifully that you’d think this was a holiday classic. And maybe it is.
The version of this cookie I grew up with were my mom’s hazelnut crescents. Even as a youngster they were the first I chose off the cookie plate and any leftovers in the freezer after the holidays were reserved for me and me alone.
Variety on your holiday cookie plate is a wonderful thing and these cookies are guaranteed to offer that. Dense with nuts they have a satisfying substance tucked into that buttery crumb.
The recipe offers endless variations. Try it with ground pecans or hazelnuts instead of walnuts. Add the zest of half an orange or double up on the spices.
Molasses Walnut Cookies Recipe
Makes 2 ½ dozen cookies
- 1 cup flour
- Pinch of ginger and cinnamon
- ½ cup butter, softened
- ¼ cup Crosby’s Fancy Molasses
- 2 tsp. vanilla extract
- 1 scant cup ground toasted walnuts (a cup of walnut pieces whirred in the food processor until crumbly)
- About ½ cup icing sugar, sifted (for rolling baked cookies)
- Beat butter until creamy then beat in molasses and vanilla. Stir spices into flour and add in three additions. Stir in ground walnuts. Scrape dough into a ball, press into a disk and refrigerate for an hour.
- Preheat oven to 300 F
- Roll dough into 1” balls and place on a parchment lined baking sheet about 1 ½” apart.
- Bake for 30 minutes.
- When cool roll in icing sugar. Or roll when warm and dust again with sugar when cooled.
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