Walnut Cookies

By Marian Burros

Updated Dec. 7, 2022

Total Time
20 minutes
Rating
4(67)
Comments
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Featured in: DISTINCTIVE FOODS OF THE ITALIAN JEWS

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Ingredients

Yield:About 40 cookies
  • 4yolks of extra large eggs
  • 8tablespoons granulated sugar
  • 3½cups coarsely chopped walnuts
  • Grated rind of 1 lemon (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (40 servings)

85 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 325 degrees.

  2. Step 2

    Beat egg yolks with sugar until very thick and almost white.

  3. Step 3

    Mix chopped walnuts and lemon rind into yolk mixture.

  4. Step 4

    Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.

  5. Step 5

    Bake for about 10 minutes or until cookies are dry and firm.

  6. Step 6

    Remove from sheet when cool.

Ratings

4 out of 5
67 user ratings
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Comments

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Allen

I made these and I was unimpressed, not a lot of flavor. I think the recipe has some errors, maybe from being transcribed from a larger recipe. The yield says 40 cookies, perhaps if you use a teaspoon of batter you will get 40 dime sized cookies. I got a dozen using a scant 2 oz scoop. I would recommend toasting the nuts first and then chopping rather fine since there isn't any flour in the recipe.

Kathy

Not much flavor, even with lemon rind. Needs 11-12 minutes to bake till dry.

Cheryl

Nice, fresh tasting. Very different from other Christmas cookies. Keep them smaller and pat or gently roll with your fingers to clump tighter.

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