Walnut and Jam Cookies are tender, buttery pastries filled with a cozy blend of spiced walnuts and sweet apricot jam. Perfect for holiday trays, afternoon tea, or anytime you crave a not-too-sweet treat, these cookies are as delightful to make as they are to eat. With just a handful of ingredients and a few easy steps, you can whip up a batch that tastes like it came straight from grandma’s kitchen.
Why Everyone Will Love This Recipe
- Buttery, melt-in-your-mouth dough with a hint of lemon.
- Sweet and spiced walnut filling for a cozy, nutty twist.
- Perfect for gifting or snacking—they’re beautiful and delicious.
- No fancy equipment needed—just basic pantry staples.
- Kid-friendly, freezer-friendly, and guaranteed crowd-pleasers.
What Are Walnut and Jam Cookies?
These walnut and jam cookies are inspired by European rolled cookies, featuring a tender dough wrapped around a jam-and-nut filling. The dough is enriched with butter, yogurt, and lemon zest, making it soft and aromatic. The walnut filling is gently spiced with cinnamon and cooked to intensify its flavor. These rolled crescents are often found in festive spreads, but they’re simple enough for everyday baking. Think of them as a cross between a rugelach and a jam thumbprint—with a walnut twist.
Pro Tips for the Best Walnut and Jam Cookies
- Use room-temperature butter for easier mixing and a creamier dough.
- Cook the walnuts to soften their texture and mellow their bitterness.
- Roll the dough evenly to prevent overbaked edges.
- Don’t overfill the cookies or the jam may leak during baking.
- Dust with powdered sugar after cooling to avoid melting.
Frequently Asked Questions
Can I Use a Different Type of Jam?
Absolutely! While apricot adds a tangy sweetness, raspberry, strawberry, or plum jam all work beautifully.
Do I Have to Cook the Walnuts First?
Yes, cooking the walnuts in water helps soften them and remove any bitterness, giving the filling a smoother texture.
Can I Make the Dough Ahead of Time?
Yes. You can refrigerate the dough for up to 2 days wrapped tightly in plastic. Let it soften slightly before rolling.
Can These Be Made Gluten-Free?
Yes, swap in a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for structure.
Are These Cookies Very Sweet?
Not overly! The dough is lightly sweetened, so the jam and nut filling shine without being cloying.
What If I Don’t Have Lemon Flavoring?
Lemon zest works perfectly. You could also substitute orange zest for a warm citrus note.
How to Store Walnut and Jam Cookies
Let the cookies cool completely, then transfer them to an airtight container. Store at room temperature for up to 5 days. For longer freshness, refrigerate them—just bring to room temp before serving, or warm them briefly in a low oven for a just-baked feel.
How to Freeze Walnut and Jam Cookies
Freeze the cookies after baking and cooling. Arrange them in a single layer on a tray until solid, then transfer to a freezer-safe container with parchment between layers. They’ll keep well for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes to revive the texture.
Ingredients
How to Make Walnut and Jam Cookies
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Cook the walnuts in 1/2 cup of water for about 10 minutes. Drain and let cool. Once cool, crumble or chop finely, then mix with cinnamon.
Make the dough: In a large bowl, beat the butter and powdered sugar until creamy. Mix in the yogurt and lemon zest. Add flour and baking powder, then knead until a smooth, compact dough forms.
Divide the dough into 3 equal portions. Roll out each portion into a circle about 1/4 inch thick. Use a bowl or lid to trim perfect rounds.
Cut each circle into 8 equal triangles, like a pizza.
Assemble the cookies: Spoon a bit of jam at the wide end of each triangle. Add a spoonful of walnut filling over the jam. Roll from the wide end toward the tip to form crescents.
Bake for 25–30 minutes, or until lightly golden. Let cool on a wire rack.
Dust with powdered sugar before serving.
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