Galletas Caipiriñas Chilean Walnut Cookies

Versión en español

I'm thrilled to have this recipe in English now. My mother used to make these Chilean Walnut Cookies all the time, and they were among the first recipes I learned to make. So, if you are looking for an easy, quick-to-make, and flavorful cookie, these walnut cookies are a great choice.
This recipe comes from one of the most traditional recipe books in Chile, one produced by the Imperial brand of baking powder. It used to be in all Chilean kitchens in the 60's.

Galletas Caipiriñas Chilean Walnut Cookies

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• Author: Pilar Hernandez
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour and 15 minutes
• Yield: 30 cookies
• Category: Cookies
• Method: Baking
• Cuisine: Chilean

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Description

A great walnut cookie to enjoy with tea.

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Ingredients

Units USM

250 grams (2 cups) all-purpose flour 70 grams (½ cup) powdered sugar 1 ½ teaspoons baking powder 125 grams (8 tablespoons) unsalted butter, at room temperature 2 eggs Pinch of salt (omit if using salted butter) 1 cup walnuts, finely chopped

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Instructions

1. Preheat the oven to 350°F (180°C). Prepare a baking sheet by buttering it, or line it with a Silpat mat or parchment paper.
2. Sift together the flour and baking powder. In a mixing bowl—using an electric mixer on low speed or mixing by hand—combine the butter, powdered sugar, and a pinch of salt until fully integrated and pale in color. (This takes about 3 minutes with a mixer.)
3. Add 1 whole egg and the yolk from the second egg, and continue beating on low speed until fully incorporated. Save the egg white.
4. Add the sifted flour and baking powder mixture, and blend into the batter by beating on low speed or working with a fork; you should end up with a soft, rather pliable dough.
   
5. Form 30 small balls of dough—roughly the size of a large marble, or about 1 ½ cm in diameter. Roll the dough balls first in the leftover egg white, and then in the chopped walnuts.
   
6. Place them on the prepared baking sheet and bake for 15–18 minutes, until the bottoms are golden brown and the tops are just beginning to turn golden.
   
7. Let cool on a wire rack and serve chilled.
   

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Notes

Recipe adapted from the *Recetario Imperial* (Imperial Cookbook), attributed to Mrs. Adelaida Parra de Cerda, Santiago; winner of the 3rd Prize in the Imperial Contest.