Servings: 24 cookies
Calories: 150kcal
Cost: $10
Equipment
- Electric mixer
- Mixing bowl
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
Ingredients
- 200 g flour
- 100 g chopped walnuts
- 100 g sugar
- 100 g softened butter
- 1 unit egg
- 1 tsp vanilla extract
- 50 g cannelé caramel
- a pinch salt
Instructions
- In a large bowl, beat the softened butter with the sugar until creamy and light.
- Add the egg and vanilla extract to the butter-sugar mixture, and mix well.
- In another bowl, combine the flour, chopped walnuts, and a pinch of salt, then gently fold this mixture into the wet ingredients.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Preheat your oven to 180°C (thermostat setting 6).
- On a lightly floured surface, roll out the chilled dough to a thickness of about 5mm and cut out shapes with cookie cutters.
- Place the cut cookies on a baking sheet lined with parchment paper and add a small spoonful of cannelé caramel to the center of each cookie.
- Bake the cookies for 12-15 minutes or until golden brown around the edges.
- Let the cookies cool on a wire rack before serving.
Notes
Make sure to use softened butter for the perfect texture and avoid overbeating the butter and sugar to prevent dense cookies.
You can substitute walnuts with pecans or almonds and the cannelé caramel with homemade or store-bought caramel sauce.
These cookies can be stored in an airtight container for up to one week at room temperature or frozen for up to three months.
For a festive touch, sprinkle with sea salt before baking or dust with powdered sugar for presentation. Enjoy with a hot beverage for a cozy experience!
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 50mg | Potassium: 45mg | Fiber: 1g | Sugar: 5g | Vitamin A: 180IU | Calcium: 15mg | Iron: 0.5mg
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