Uncover the Delight of Hazelnut Buttons: The Christmas Cookie You’ve Been Missing Out On!

The confection, which consists of delicious Linzer dough and a hazelnut cap, is one of the less well-known Christmas pastries.

This is unfortunate because it is appreciated by housewives who like to prepare sweets in advance and diners who may not enjoy a full nutty flavor.

How do you bake these hazelnut button cookies?

Button Cookies with Walnut Cap

We want to introduce our new recipe for delicious walnut button cookies with a walnut cap!

These rich, buttery cookies are infused with the irresistible flavor of walnuts, creating a delightful treat for any occasion.

Stay tuned for the full recipe to enjoy these delectable cookies with your loved ones!

Ingredients:

• 1 cup of all-purpose flour
• 1/4 cup of powdered sugar
• 1/2 cup of butter
• 2 egg yolks
• 1 tablespoon of whole milk

For the walnut cap:

• 2 egg whites
• salt
• 1/2 cup of powdered sugar
• 1/2 cup of ground walnuts
• walnut halves for garnish

Method:

• Put flour, sugar, softened butter, egg yolks, and milk in a bowl.
• We make the dough, wrap it in cling film, and rest it in the fridge for half an hour.
• Beat egg whites and salt until stiff.
• Whisk the sugar into the egg white spoon with a spoonful.
• Finally, whisk in the ground nuts.
• Roll the dough into a thick sheet and cut out circles or flowers.
• We place the shapes on a baking sheet lined with baking paper, then put a spoonful of the protein-nut mixture them and half a walnut on each scoop.
• Bake at 320°F for about 30 minutes.

Try also our other recipes for cookies with nuts.

Simple Walnut Confection

While the Linzer base dough requires a bit of advanced preparation, the process itself is remarkably simple.

If you’re a fan of hazelnuts, you’ll particularly enjoy this delightful twist on a classic recipe.

Ingredients:

For the dough:

• 1 1/2 cup of all-purpose flour
• 1 1/2 cup of softened butter
• 3 egg yolks

For the hazelnut meringue:

• 3 egg whites
• 1/2 cup of ground hazelnuts
• 1 cup of powdered sugar
• 5 mixed sponge cakes
• whole hazelnuts for decoration

Method:

• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time until well combined.
• Gradually add the flour, mixing until a smooth dough forms.
• Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate overnight.
• Preheat the oven to 350°F. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
• Use cookie cutters to cut out desired shapes (circles, flowers, etc.). Place the shapes on baking sheets lined with parchment paper, leaving a bit of space between them.
• In a clean bowl, beat the egg whites until stiff peaks form.
• Gradually add the remaining 1/2 cup of sugar, beating until the meringue is glossy and holds its shape. Gently fold in the ground hazelnuts and crushed cookies.
• Top each cookie with a generous dollop of meringue.
• Bake for 10-12 minutes, or until the meringue is golden brown and the cookies are set.
• Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Walnut Button Cookies: A Symphony of Flavors

The aroma of toasted walnuts fills the kitchen, mingling with the sweet scent of vanilla and brown butter.

A symphony of flavors is about to unfold as we embark on the journey of crafting walnut cookies, a timeless treat that captures the essence of warmth and comfort.

Ingredients:

• 2 cups all-purpose flour
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup granulated sugar
• 1 teaspoon of vanilla sugar
• 2 egg yolks
• 1 tablespoon of milk

For the decoration:

• ½ cup finely ground walnuts
• 4 tablespoons of powdered sugar
• 2 egg whites
• walnut halves for garnish

Method:

• In a large bowl, whisk together the flour and sugar. Grate the cold butter into the flour mixture using a coarse grater or a pastry cutter, until the mixture resembles coarse crumbs.
• Stir in the milk and egg yolks until a dough forms. Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate overnight.
• Prepare the Meringue Topping: In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
• Gradually add the 1/2 cup of sugar, beating until the meringue is glossy and holds its shape.
• Gently fold in the ground walnuts.
• Preheat oven to 350°F. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
• Use a 1 1/2-inch round cookie cutter to cut out circles.
• Place the circles on baking sheets lined with parchment paper.
• Top each cookie with a spoonful of the meringue mixture. Gently press half a walnut into the center of each meringue mound.
• Bake for 8-10 minutes, or until the meringue is lightly golden brown.
• Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Button Cookies with Almond

In the realm of delicate pastries, button cookies hold a special place. Their diminutive size and charming appearance belie a delightful combination of textures and flavors. As we embark on the journey of crafting these miniature delights, the anticipation of a symphony of sweetness and crunch fills the air.

At the heart of this recipe lies the almond, a nut celebrated for its subtle sweetness and delicate aroma. Blanched and finely ground, it lends a unique texture and richness to the cookie dough.

Ingredients:

• 1 cup of all-purpose flour
• 1/2 cup of softened butter
• 2 egg yolks
• 1/4 cup of powdered sugar
• 1 tablespoon of milk

For the snow cap:

• 2 egg whites
• pinch of salt
• 1/2 cup of powdered sugar
• 1/2 cup of peeled almonds
• whole/sliced almonds, for garnish

Method:

• In a medium bowl, combine the flour, butter, egg yolks, powdered sugar, and milk.
• Mix until a smooth dough forms.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
• Gradually add the granulated sugar, one tablespoon at a time, beating until the meringue is glossy and holds its shape.
• Gently fold in the ground almonds.
• Preheat oven to 400°F.
• On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch. Use a 1-inch round cookie cutter to cut out circles.
• Place the cookies on a baking sheet lined with parchment paper. Transfer the meringue to a piping bag fitted with a decorative tip and pipe a swirl onto each cookie. Garnish with sliced almonds.
• Bake for 8-10 minutes, or until the meringue is lightly golden brown.
• Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Mastering the Art of Button Cookies: Tips for Baking Success

The holiday season calls for a touch of elegance, and these charming Button Cookies deliver just that. A buttery Linzer dough base provides a sturdy foundation, while a cloud-like meringue cap adds a delicate sweetness. The secret to success lies in the freshness of your ingredients and mastering the art of the perfect meringue.

The Foundation: Linzer Dough

The Linzer dough, a simple yet flavorful shortbread, serves as the base for these delightful cookies. Its buttery richness and crumbly texture complement the airy meringue topping. To ensure the best results:

• Fresh is Best: Use high-quality, fresh butter for a superior flavor and texture. Cold butter is ideal for creating a dough that holds its shape when rolled and cut.
• Handle with Care: Avoid overmixing the dough, as this can lead to tough cookies. Mix just until the ingredients come together into a smooth ball.
• Chill Out: Chilling the dough for at least 30 minutes allows the gluten to relax, resulting in a more tender cookie that holds its shape during baking.

The Star: Meringue Caps

The meringue caps are the crowning glory of these cookies. A perfectly piped meringue should be light, airy, and hold its shape beautifully. Follow these tips for meringue mastery:

• Egg-cellent Choice: Fresh eggs are crucial for achieving a stable meringue. If you’re unsure about the freshness of your eggs, add a teaspoon of cream of tartar or lemon juice per egg white. This helps stabilize the egg white proteins, ensuring a fluffy meringue.
• Sugar Rush: Gradually add the sugar to the egg whites once they have reached soft peaks. Adding sugar too early can prevent the egg whites from reaching their full volume.
• Peak Performance: Beat the egg whites until they form stiff peaks. This means that when you lift the beaters, the meringue stands straight up without drooping.
• Piping Perfection: Transfer the meringue to a piping bag fitted with a decorative tip. Pipe a generous swirl onto each cookie base, creating a beautiful, cloud-like cap.

Additional Ingredients:

• Vibrant Jam: A dollop of high-quality fruit preserves adds a burst of flavor and color to these cookies. Choose a flavor that complements the buttery dough and sweet meringue, such as raspberry, apricot, or blackberry.
• Nutty Delight: A sprinkle of finely chopped nuts adds a touch of texture and richness. Toasted almonds, hazelnuts, or pecans are all delicious options.

Baking & Beyond:

Bake the cookies until the meringue is lightly golden brown and the edges of the dough are set. Let them cool completely on the baking sheet before storing in an airtight container.

Button Cookies are a delightful addition to any holiday gathering or cookie exchange. Their delicate beauty and delightful combination of textures and flavors are sure to impress. With fresh ingredients and a bit of practice, you’ll be baking these festive treats like a seasoned pro.