Adapted from the Just Add Walnuts Cookbook from the California Walnut Growers Association (1936)
These walnut icebox cookies are from a 1930s cookbook, which claims right on the cover that their recipes will “win you cooking fame”. I think this recipe delivers on that promise!
This recipe is part of our icebox cookie series and of course these could not be easier to make – just basic ingredients that you probably have on hand most of the time. All I ask is that you toast up the walnuts to maximize their flavor, as they play a starring role here!
I like to slice these cookies a bit thick like a shortbread, but they’re just as good cut thin if you prefer.
They bake up quickly and you know they’re done when they’re golden brown on the bottom and there’s still a tiny bit of give in the center.
These are crisp but not TOO crisp. The walnuts add richness and the brown sugar brings a hint of caramel flavor.
Do yourself a favor and keep a log of this dough in your freezer so you’ll always have a treat on hand for your coffee or tea break!
Drop a comment below if you made this recipe – I’d love to know!
Walnut Icebox Cookies
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup salted butter, softened
- 1 cup granulated sugar
- ¼ cup brown sugar, firmly packed
- 1 egg, lightly beaten
- 1 cup toasted chopped walnuts
- 1 ½ teaspoons vanilla extract
Instructions
- Sift together flour, baking powder, and salt.
- Cream butter and add both sugars gradually, creaming thoroughly until light and fluffy.
- Add the egg and vanilla and mix until fully incorporated.
- Stir in the walnuts.
- Add flour gradually, mixing after each addition, until just incorporated. .
- Split the dough half. Place each portion on a sheet of parchment paper, waxed paper, or plastic wrap and shape into rolls about 1½ inches in diameter.
- Roll up and refrigerate for several hours until firm. You can also pop them in the freezer to speed up the process.
- When ready to bake, preheat the oven to 350°F.
- Line sheet pans with parchment paper and set aside.
- Slice into ½-inch rounds and place on the prepared baking sheets.
- Bake for 10–12 minutes, until the cookies are just firm and lightly golden.
- Rest in the pan for 5 minutes before transferring to a wire rack to cool.
