4 O’Clock Walnut Cookies Recipe
4 o’clock walnut cookies are delicate, crunchy, and irresistible. We make them as Christmas cookies, but they are perfect for showers and other special occasions, too.
Dusted with confectioners sugar, they are melt-in-your-mouth goodness — and, they look festive.
One of my cousins created this recipe many years ago. I remember her visiting my grandparents one year around Christmas and she brought a tin of these delicious walnut cookies with her. My family has made them ever since!
Arlene’s recipe is quick and easy to prepare. Remember to grease your baking sheets and watch their baking time. Since these are small cookies, they bake quickly.
The cookie dough drops are surprisingly small, but just the right size when they come out of the oven. Of course, you can’t eat just one!
4 O’Clock Walnut Cookies
From the Kitchen of Arlene Millheim Rader, 1909 – 1989
- 1 cup confectioners sugar, plus extra for dusting
- 1 cup butter, room temperature
- 1 egg, slightly beaten
- 2 cups flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 cup finely chopped walnuts
Yield: about 6 dozen cookies.
Preheat the oven to 350°. Grease two baking sheets with shortening.
Beat the butter and sugar together with an electric mixer until light and fluffy. Blend in the egg.
Sift the flour, cream of tartar, and baking soda together. Add it to the butter mixture and beat until well combined. Mix in the walnuts.
Evenly space half-teaspoon sized drops of cookie dough on the baking sheets. Bake at 350° for 10 to 12 minutes.
With a spatula, carefully place the walnut cookies on lint-free towels to cool. Continue this process until all of the cookies are baked.
After these Christmas cookies have cooled, dust them with confectioners sugar.
Store these 4 o’clock walnut cookies in an airtight food storage container for up to three weeks. Happy Holidays!
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