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From: Holiday Treats

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Yield: About 24 Cookies


Total Time: 1 hour
Level: Easy


  • ½ cup unsalted butter, at room temperature
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup finely chopped Diamond Walnuts


Preheat oven to 350. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside. Line a baking sheet with parchment paper; set aside.

In the bowl of a food processor, combine the walnuts and flour; pulse until the walnuts are ground to a powder; set aside.

In a large bowl, using an electric mixer on medium-high speed, beat the butter, sugar and vanilla together until smooth and creamy, about 2 minutes. On low speed, gradually add the flour mixture and mix to combine (do not over mix).

Using your hands, shape the dough into 1-inch balls; arrange on the prepared baking sheet, about 2-inches apart. Bake until lightly browned and set, 10 to 14 minutes. While still warm, remove from the baking sheet and gently roll in powdered sugar; set on a wire rack to cool. Roll in powdered sugar again.

Store in an airtight container, at room temperature, for up to 2 weeks. Roll in powdered sugar before serving.

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