Earthy, bittersweet and somewhat exotic tasting black walnut cookies are definitely not your usual walnut flavor.
Walnuts and Black Walnuts
One of the most unusual tasting nuts, and not very often shared in recipes, is the Black Walnut. There is an almost smoky, earthy flavor to them, and they lend themselves beautifully to the richness of a shortbread type of cookie.
My Swedish grandmother couldn’t cook the way my Syrian mom could, which I am sure was what first snagged my dad, but at Christmas each year, she made Black Walnut Cookies.
Since I was a little girl and only tasted this unusual nut around the holidays, I came to think of it as exotic and for special occasions.
Nuts, unless a ground nut, are most often found in trees. So how did this lovely black walnut take on such an earthy flavor? Even ground nuts don’t have an earthy flavor.
Slightly smokey and definitely earthy, the black walnut is one nut I will stock up on around the holidays and make sure I have to cooke with all year.
Black Walnut Cookies
Not sweet like almonds or peanuts, not meaty tasting like regular walnuts, these exotic tasting nuts made the most amazing cookies ever.
Made with a shortbread type of recipe, dusted slightly with confection sugar, they aren’t fancy looking but they sure are fancy tasting. I hope you enjoy this cookie recipe from my Swedish grandmother, one of the few recipes I have from her.
- Black walnuts
- Baking powder
- Rum, bourbon or vanilla extract
- Confection sugar
- Food processor
- Baking sheet pan
- Parchment paper
- Measuring cup
- Measuring spoons
Earthy Exotic Black Walnut CookiesCourse: Cookies, DessertCuisine: Scandinavian
Earthy, bittersweet and somewhat exotic tasting black walnuts in a shortbread recipe.
Butter – 1 cup (2 sticks), softened
Sugar – 1 cup
Egg – 1
Flour – 2 cups
Black Walnuts – 1 cup crushed to a powder/flour
Baking powder – 2 tsp
Salt – ½ tsp
Essence – 1 tsp rum or bourbon, or ½ tsp vanilla extract
Confectionery sugar – for dusting
- Blend softened butter and sugar until creamy.
- Add the egg, and essence and blend.
- Add flour, crushed nuts, baking powder, and salt, and blend until all ingredients come together into a dough ball.
- On a sheet of wax paper, or parchment paper, place dough on top, and roll into a log. Place the wrapped log into the fridge, and chill for an hour or so.
- Preheat oven to 375.
- Slice cookies about ¼ inch thick. Place cookies on nonstick baking sheet, or parchment paper lined baking sheet. Leave about ½ inch between them. They will not all run together, but they will puff up just a bit.
- Bake 13 – 15 minutes until pale golden. Cool. Dust powdered confectionery sugar on top.