I found a century-old family note about German Christmas Cookies that explains how they quietly became a holiday staple in my house.

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I grew up with a tin of German Walnut Shortbread Cookies that vanished faster than I could blink, and I still get that same impatient grin when I bake them now. They look understated but the texture surprises people: tender crumb from unsalted butter and a deep nutty whisper from finely ground walnuts.

Perfect for German Christmas Cookies trays or when you want a Walnut Cookies moment with coffee. I never make them exactly the same twice, sometimes I get impatient and that’s when a small flaw becomes the best part.

Try one and tell me which mistake you loved.

Ingredients

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Rich in fat, gives tender crumb and buttery flavor, high calories little fiber.
Pure sugar, makes cookies sweet and delicate, no fiber or protein, adds melt-in-mouth.
They’re high in omega-3 fats and protein, adds earthy flavor and texture, calorie dense.
Mostly carbs, gives structure and crumb, little protein can make cookies starchy.
Add richness, color and some protein, help bind dough and make it tender.
Adds sweet floral aroma and depth, not much nutrition, makes cookies smell amazing.
Make pretty crunchy tops, add extra texture and visual flair, a bit oily and rich.

Ingredient Quantities

250 g unsalted butter, softend (about 1 cup)

100 g powdered sugar (icing sugar), plus a little extra for dusting

1 packet (8 g) vanilla sugar or 1 tsp vanilla extract

2 large egg yolks

300 g all purpose flour (about 2 1/2 cups)

200 g finely ground walnuts (about 2 cups)

1/2 tsp baking powder

1 pinch salt

1 tbsp dark rum or 1 tsp rum extract, optional

Walnut halves for topping, about 24 pieces, optional

How to Make this

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1. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. In a large bowl beat 250 g softened unsalted butter with 100 g powdered sugar and 1 packet (8 g) vanilla sugar or 1 tsp vanilla extract until pale and fluffy, scrape down the sides so it’s even.

3. Add 2 large egg yolks one at a time, beating after each, and stir in 1 tbsp dark rum or 1 tsp rum extract if you want the little extra flavor.

4. In another bowl whisk together 300 g all purpose flour, 200 g finely ground walnuts, 1/2 tsp baking powder and 1 pinch salt.

5. Fold the dry mix into the butter mixture until just combined, dont overmix; you want a soft, slightly crumbly dough. If it’s too sticky chill it 20 to 30 minutes so it’s easier to shape.

6. Portion the dough into walnut sized balls (about 24 pieces), roll quickly in your hands or use two spoons, place on the prepared sheet spacing them about 3 cm apart and flatten each slightly with the palm or bottom of a glass.

7. Press a walnut half into the center of each cookie if using, press gently so it stays but dont flatten the cookie too much.

8. Bake for 10 to 12 minutes or until the edges are just turning light golden, watch them closely so they dont brown.

9. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

10. Once fully cool dust with a little extra powdered sugar before serving and store in an airtight tin; if cookies are still a bit soft chill them a bit to firm up.

Equipment Needed

1. Oven preheated to 180°C (350°F).

2. Baking sheet plus parchment paper and oven mitts.

3. Large mixing bowl (and a second smaller bowl for dry ingredients).

4. Electric hand mixer or a sturdy wooden spoon.

5. Kitchen scale (preferred) or measuring cups and spoons.

6. Whisk for the flour, walnuts, baking powder mix.

7. Rubber spatula (to fold, scrape down the sides) and a bench scraper or spoon.

8. Cookie scoop or two spoons, and a small glass to flatten the cookies, dont stress if they arent perfect.

9. Wire cooling rack and an airtight tin for storing.

FAQ

Q: Can I skip the rum or use something else? A: Yes, you can skip it. Use 1 tsp rum extract or 1 tsp extra vanilla if you want the flavor without alcohol, or just leave it out, the cookies still come out great.

Q: Why only egg yolks, and can I use whole eggs? A: Egg yolks make the dough rich and crumbly, they help with binding without making the cookies cake-y. Using whole eggs will add too much moisture and change the texture, so stick with yolks for best results.

Q: My dough is too sticky or too dry, what do I do? A: If sticky, chill it 20 to 30 minutes or add a tablespoon more flour. If dry and crumbly, add a teaspoon of cold water or an extra yolk, a little at a time, till it holds together.

Q: How should I grind the walnuts so they dont make oily dough? A: Pulse in a food processor in short bursts till finely ground but not paste. Stop when crumbs form, scrape sides, dont over-process or the nuts will release oil and make the dough greasy.

Q: Can I make these ahead or freeze them? A: Yes. Baked cookies keep in an airtight tin for up to 2 weeks at room temp. You can freeze baked cookies for up to 3 months or freeze shaped dough logs for 1 to 2 months, thaw in fridge before slicing and baking.

Q: Do I need to press a walnut half on top, and when do I do it? A: Its optional but pretty. Press walnut halves gently onto each cookie right before baking so they stick and toast a little in the oven.

German Walnut Shortbread Cookies Recipe Substitutions and Variations

Unsalted butter (250 g): swap with 250 g salted butter, just cut the added salt by about 1/4 tsp; for a dairy free version use 220 g solid coconut oil or vegetable shortening, the cookies will be slightly crumblier and may have a faint coconut note.
Powdered sugar (100 g): make your own by blitzing 100 g granulated sugar with 1 tsp cornstarch until fine, or use 100 g superfine/caster sugar if you don’t mind a tiny bit more texture.
All purpose flour (300 g): swap 1:1 with a gluten free all purpose blend that already contains xanthan gum for a gluten free batch, expect a more fragile dough and chill it longer before baking.
Finely ground walnuts (200 g): use equal weight pecans or hazelnuts for a similar flavor; almond meal works too but gives a denser, slightly oilier crumb so you might chill the dough a bit longer.

Pro Tips

– Use butter that’s soft but not melty; if it’s too warm the dough will spread and the cookies can turn greasy. If your butter looks shiny, pop the bowl in the fridge for 10–15 minutes then continue, youll keep a better texture.

– Toast the walnuts first and let them cool completely before grinding, this gives a nuttier flavor and less chance of turning them into oily paste. Pulse in short bursts in the food processor so you get fine crumbs not nut butter.

– Portion the dough with a small scoop or spoon so the cookies bake evenly, and if the dough feels sticky chill it, but dont overchill or it will crack when you shape it. Quick, gentle rolling is all you need, don’t handle them too long.

– Watch the oven near the end, take them out when the edges just start to pale-golden because they’ll firm up as they cool. Store in an airtight tin with parchment between layers, or freeze shaped dough balls for fresh cookies later.