1 1/2 cups roasted walnuts, divided in half
1 cup butter, softened
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla
1 teaspoon QUALITY cinnamon
1 1/2 cups AP flour

  • Process 3/4 cup of walnuts in food processor until JUST FINELY ground. Set aside.
  • Beat butter until creamy in a large bowl.
  • Add powdered sugar, beating until incorporated.
  • Add milk, vanilla and 1 teaspoon of the cinnamon, mixing to combine.
  • Add flour and combine well.
  • Fold in ALL the nuts until well combined.
  • Roll and wrap dough in waxed paper.
  • Chill 1 hour.

1/3 cup sugar
3/4 teaspoon QUALITY cinnamon

  • Preheat oven to 325°.
  • Combine sugar and cinnamon in a shallow bowl.
  • Shape dough into 2 inch balls and roll in the cinnamon sugar mix.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Flatten balls slightly with the bottom of a drinking glass.
  • Sprinkle any remaining sugar mixture over the cookies.
  • Bake 12-15 minutes until bottoms are slightly brown.
  • Cool 2 minutes before transferring to cooling rack.


  • BE SURE AND ROAST THE WALNUTS! Toasting the nuts deepens their flavor. The same is true of all nuts and coconut too.
  • For the espresso version I added espresso chocolate chips.

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