Pecan Walnut Butter Cookies

These addictive two bite cookies are my absolute favorite! First of all I’m nuts about nuts 🙂 and these cookies really let the nut flavor shine. Secondly, when it comes to cookies, for me it is all about the texture; these crumble perfectly and just melt in your mouth. Thirdly, a winning cookie needs to demonstrate a balance of sweetness; these cookies have that “not too sweet” magic going on. The only problem I feel obligated to let you know about is that they are dangerously addictive!

So now that the warning has been noted officially – Whatever happens is between you and your cookies and you cannot blame me.

You will need:

[makes about 100-120 mini cookies]

2 sticks of cold Butter (225 gr.)

1 cup Powdered Sugar (120gr.)

1 tsp. Vanilla Paste

2 tbsp. Maple Syrup

2½-3 cups Flour (350 gr.)

2¼ cups Pecans & Walnuts coarsely ground (300 gr.)

* Powdered Sugar

Let’s get to work:

Food processor is your buddy here and it will do most of the work for us.

My pecans and walnuts are mostly in halves and large pieces, so before anything, I first need to ground them in the food processor. (btw- I store my nuts in the freezer- they keep fresh for months and months)

Pulse the nuts in the food processor and make sure not to overly ground them. We still need to see some fine pieces… it looks like this:

When they are ready, take them out from the food processor and set them aside.

Let’s start the butter dough. Many butter based dough start with cold butter and sugar, so does our dough.

Cut the cold butter into small cubes.

Place butter and powdered sugar in the food processor and pulse into small looking pearls.

Add vanilla paste and maple syrup and continue working it for a few more seconds.

The butter mix becomes light and fluffy.

Add the flour and pulse carefully until the mixture is starting to form into dough.

Time to add the nuts

Add the coarsely ground pecans and walnuts and pulse just to evenly incorporate them into the dough. Not too much…

Take a look, the dough should look like this

Bring it together onto a plastic wrap and cover well. We are letting the dough rest for about an hour in the refrigerator. When forming the cookies, it is best to work with cold dough to achieve the right “melt in your mouth” texture.

When I get the dough out of the refrigerator, I divide it into three pieces and work with one piece at a time (leaving the rest of the dough to still cool in the refrigerator).

Using your hands, form small balls about the diameter of a quarter (about 1 inch). Place them on a baking sheet with parchment paper.

The dough balls can be relatively close, since they pretty much keep their shape and expand only a little while baking. Send the cookies to a preheated oven at 325° for about 20 minutes. I used convection-baking option and the cookies only needed 15 minutes to bake. Just know, these little guys don’t change their color, shape and size much during and after baking…

The cookies are ready!

When the cookies are done baking, get them out of the oven and allow them to cool for just a bit…

After 5-10 minutes of cooling, while the cookies are just a little warm, sift powdered sugar generously all over the cookies… They should be covered on top and bottom.

I first sift powdered sugar on top, then flip them and powder the bottom and then flip them again and sift powdered sugar on top one more time.

These little Yummies are best with a cup of tea or coffee…

They are so cute and petite and you can most definitely have more than one – I’m a Cookie Lover and I approve this message! 🙂

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Quick Recipe:

Pecan Walnut Butter Cookies-

Coarsely ground the Pecans and Walnuts.

Pulse cold Butter cubes and Powdered Sugar in a Food processor.

Add Vanilla Paste and Maple Syrup.

Continue processing until the Butter mixture is light and fluffy.

Add flour and pulse carefully until mixture form into dough.

Add coarsely ground Pecans and Walnuts and pulse to evenly incorporate.

Bring the dough together on a plastic wrap and let it rest in the refrigerator 1 hour.

Form 1-inch diameter balls from cold dough.

Bake in a preheated oven at 325° for about 20 minutes.

Allow the cookies to cool a little before sifting Powdered Sugar generously (top and bottom).