Candied Walnut Cookies

Every so often, you make a new dessert or meal and it instantly becomes a big hit with everyone. Well, it’s no surprise that a classic cookie is now the most requested item for the holidays. I like to incorporate classic seasonal flavors into my desserts, like pumpkin and apple but in nontraditional ways, since my family isn’t big on the traditional pumpkin or pecan pie. I had chosen to make a pumpkin molasses gingerbread cake, which was baked too late to photograph but will definitely be making again. And since I was experimenting with cookies for the Great Food Blogger Cookie Swap I decided to incorporated that distinct pecan pie flavor into the beloved chocolate chip cookie dough redone with these slightly healthier candied walnuts. I don’t even know how to describe these cookies, except its how I feel about these nuts intensified much more. We’re deep into cookie season and if you’re participating in a cookie swap or bringing cookies to an office party, this is the cookie to make. I promise you it will please any crowd this holiday season. 

Candied Walnut Cookies

Ingredients {Makes 2 1/2 dozen – 2″ cookies}

4 1/4 ounces – All Purpose Flour {This recipe works just as well with only All Purpose flour}

4 1/4 ounces – Bread flour 

3/4 teaspoons – Baking Powder

3/4 – 1/8 teaspoons – Baking Soda

3/4 teaspoons – Salt

1 1/4 sticks – Unsalted butter {room temperature}

5 ounces – Brown sugar {packed}

4 ounces – Granulated Sugar

1 large – Egg {room temperature}

1 teaspoon – Pure Vanilla Extract

10 ounces – Candied Walnuts {recipe here - you’ll have leftover from recipe to top}

Recipe

Sift the flours, baking soda, baking powder, and salt together into a medium bowl. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy {about 3 to 5 minutes}. Add in the egg, mix until combined, scraping down the bowl. Then add in the vanilla and mix together. Stir in the dry ingredients, until just incorporated, and fold in your candied walnuts until just combined. Cover with plastic wrap and refrigerate for at least 24 hours {or freeze at least 2 hours}. 

When ready to bake, bring the dough to room temperature. Pre-heat oven to 350 degrees F, and line four baking sheets with parchment paper. Scoop one tablespoon of dough, an inch apart, onto the prepared sheet. Lightly top each cookie with a sprinkling of the leftover candied walnuts set aside. Bake until lightly golden, rotating halfway {about 12 minutes}.

Allow cookies to cool slightly on your baking sheet, then transfer to a cooling rack. Enjoy warm or at room temperature, and store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.