Why You’ll Love this Recipe
These walnut cookies are one of my favorites! They are loaded with walnuts and have a divine vanilla smell.
The preparation is a little bit hands-on, but you will have a fool-proof recipe every time with my easy-to-follow tips and tricks.
In Europe, people use individual molds for these cookies, but the madeleines molds are the perfect substitution here in the US. I used the regular size madeleine pans – and regular is meant for the mold cavity, not the mold pan size.
Walnut cookies on a piece of parchment paper.
Instructions
First, I always gather all ingredients and measure the ingredients correctly. This will ensure that you always have the same texture and consistency of the dough.
Step 1: In a large bowl, add flour and baking powder. Mix until well combined. Add lard to the bowl and start incorporating the mixture with your hands. You will end up with a crumbly mixture.
Step 2: Add shredded walnuts and granulated sugar to another medium-size bowl. Mix until combined.
Step 3: In another small bowl, break the eggs and beat the eggs for 10-15 seconds.
Step 4: Add beaten eggs, milk, walnut, and sugar to the flour and lard mixture bowl. Start working the dough with your hands until you get more incorporated mass (half a minute or so). Then, transfer the dough onto a lightly floured surface.
Step 5: Work the dough with your hands until you get a firm and slightly sticky dough.
Step 6: Preheat the oven to 350 Fahrenheit. Grease the madeleine molds with some unsalted butter and dust with the flour. Shake off any excess flour.
Walnut cookies ingredients mixture.
Walnut cookie dough.
Step 7: Take a piece of dough and make a ball with your hands just big enough to fit nicely into a 1 tablespoon measuring spoon (roughly about 1.25 oz or 35g). Make 48 equal dough balls and place the first 24 onto the greased molds.
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