Preheat Oven: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Make the Dough: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla.
Combine Dry Ingredients: In another bowl, mix flour, ground walnuts, baking powder, and salt. Gradually add to the butter mixture, stirring until a soft dough forms.
Shape Cookies: Roll dough into small balls (about 1 tablespoon each). Place on the prepared baking sheet, leaving space between them. Flatten slightly with a fork or your hand.
Bake: Bake 12–15 minutes, or until edges are lightly golden. Remove from oven and let cool on a wire rack.
Optional: Dust with powdered sugar once cooled for extra sweetness.
💡 Tips:
For extra flavor, toast the walnuts lightly before grinding.
You can press a whole walnut half on top of each cookie before baking for decoration.
These cookies store well in an airtight container for up to a week.
If you want, I can also share a no-bake version of Hungarian nut cookies that’s super quick and just as delicious. Do you want me to share that?
