Walnut kiss cookies are definitely one of my all time favorite holiday cookies. These little tea cakes have many names, but I always call them kiss cookies because they’re light, nutty, and full of flavor. They can definitely be made year round, but there’s something about dredging them in powdered sugar that makes me think of snow and holidays. As soon as Thanksgiving is over, and I start to pull out all the Christmas decorations, I head straight into the kitchen and whip up my first batch of the season.
These cookies are always a big hit because they’re not overly sweet. People always seem to have room for one, or two, or a few more, but who’s counting?? My favorite way to enjoy them is with a mug of hot chocolate, especially when it’s spiked with some Baileys! When I make these cookies, I scoop all my cookie dough and freeze it. We all know how busy it gets this time of year, so any chance to get ahead is always a good thing. Freezing the cookie dough will ensure that you’ll always be prepared for any last minute parties, or unexpected company that happens to drop in. Another reason I love freezing cookie dough before baking it is that the cookies bake evenly. These cookies also ship really well so if you’re thinking about sending someone some holiday love this season, these are perfect. Whether you bake them for a party, send them to someone special, or just treat yourself, I hope you enjoy them!
- 2 ounces walnuts
- 2 sticks unsalted butter
- 1/2 cup sugar
- 1/2t. salt
- 1t. vanilla bean paste
- 1 & 3/4 cup AP flour
- powdered sugar, to dredge them in after they bake
- Toast walnuts at 350 degrees for about 15 minutes till they get a nice golden brown color.
- Once they are completely cool, pulse them in the food processor till they have the consistency of coarse cornmeal. Watch them closely when you are pulsing them that you don’t turn them into a nut paste.
- Cream butter, sugar, and salt till light and fluffy.
- Add ground walnuts.
- Add flour and mix to combine.
- You could scoop and bake cookies at this point, but I recommend letting your dough chill at least 60 minutes so they bake evenly.
- I wrap the dough in plastic wrap and chill it for at least 1-2 hours. Next I scoop all cookie dough and freeze it until ready to use. I use a cookie scoop that yields 1/2 ounce portions of dough.
- From the freezer bake at 325 degrees for approx. 18 minutes rotating once half way through.
- After letting them cool slightly, dredge the cookies in powdered sugar.
** This recipe yields 38-40 cookies.
** Please note that my bake time is for frozen cookies. If you bake them right away, or after chilling shortly, the bake time will probably be less than 18 minutes.