Walnut cookies with white icing

Name: Walnut cookies with white icing
Ingredients: 150 g ground walnuts; 1 egg; 1 egg yolk; 100 g softened butter; 200 g full-fat yogurt; 85 g sugar; 1/2 teaspoon baking soda; 5 ml vinegar; 1/8 teaspoon salt; 650-700 g flour; 1 egg white; 1/8 teaspoon salt; 200 g powdered sugar; 15 ml lemon juice; 20 g colored sugar

Dessert - Walnut cookies with white icing by Rodica K. - Recipia

Walnut cookies with white icing go on the dessert platter when you have guests or want something sweet with your coffee. The dough with ground walnuts browns lightly in the oven, then gets icing that sets overnight and a sprinkle of colored sugar. I serve them with black coffee. Preparation: 35 minutes. Baking: 24 minutes. Rest: 8 hours and 30 minutes. Total time: 9 hours and 29 minutes. Servings: 20. About 275 kcal and 6 g protein per serving.

Ingredients

For the dough

150 g ground walnuts
1 egg
1 egg yolk
100 g softened butter
200 g full-fat yogurt
85 g sugar
1/2 teaspoon baking soda
5 ml vinegar
1/8 teaspoon salt
650-700 g flour

For the icing

1 egg white
1/8 teaspoon salt
200 g powdered sugar
15 ml lemon juice

For decorating

20 g colored sugar

Preparation

1. Mix the egg, egg yolk, softened butter, yogurt, sugar, ground walnuts and salt. Dissolve the baking soda in the vinegar and add it to the bowl. 2. Gradually work in the flour and knead until you have a soft dough that pulls away from the bowl; use between 650 and 700 g. Cover it and let it rest for 30 minutes. 3. Divide the dough in two. Roll out the first half on a floured work surface, cut out shapes and place the cookies on a baking sheet lined with parchment paper. Repeat with the second half. 4. Bake one sheet at a time in an oven preheated to 175°C, for 12 minutes per sheet, until lightly browned. Leave them to cool. 5. Beat the egg white with the salt and powdered sugar, then add the lemon juice. Keep beating until the icing is firm. 6. Spread the icing on the cookies, I used a silicone pastry brush, then sprinkle with the colored sugar. Leave them to dry overnight, about 8 hours.

Notes

Store the cookies in a sealed container in the fridge for up to 3 days; before serving, leave them out for a little while to come to room temperature. They go well with black tea on a platter. If you measure by the glass, a 200 ml glass for the yogurt and sugar keeps the dough proportions; the amount of flour may vary slightly depending on the yogurt. Small shapes brown faster than large ones, so keep an eye on the color towards the end of baking. Finely ground walnuts mix in evenly, and if you grind the walnuts at home, stop before they turn into a paste. You can replace the 150 g of walnuts with 150 g of ground hazelnuts. The cookies contain gluten, nuts, dairy and eggs, and the colored sugar may contain different colorings, so check the label if you need a particular kind.