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Austrian Walnut Cookies

Known as palatschinkens in Austria, these rich cookies melt in your mouth. The delicate, tender pastry surrounds a walnut filling that's just sweet enough. The recipe comes from a co-worker who was known for her wonderful baked goods. —Donna Gaston, Coplay, Pennsylvania
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min. + cooling
  • Makes
    about 2 dozen

Ingredients

  • 1 cup butter, softened
  • 8 large egg yolks, room temperature
  • 2-3/4 cups all-purpose flour
  • FILLING:
  • 3 large egg whites, room temperature
  • 1 cup confectioners' sugar
  • 1 cup ground walnuts
  • Additional confectioners' sugar

Directions

  • In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour.
  • Divide dough into 3 portions. Shape each into a disk; wrap in plastic. Refrigerate overnight.
  • Preheat oven to 350°. In a small bowl, using clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners' sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in walnuts.
  • On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Spread each cookie with 1 teaspoon walnut mixture to within 1/4-in. of edges. Fold dough almost in half over filling, allowing filling to show. Place 1 in. apart on ungreased baking sheets.
  • Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely.
  • Dust cookies with additional confectioner's sugar. Store in airtight containers in the refrigerator.
Nutrition Facts
1 cookie: 182 calories, 12g fat (6g saturated fat), 82mg cholesterol, 71mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 3g protein.
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