When the holidays approach, I almost always have trays of cookies on the table made with walnuts, orange, and chocolate. Typically, I prepare the dough in the evening and the next day I cut and glaze them, with the kids joining in on the decorating – not a single candy remains untouched. They’re not complicated, but they have that classic winter flavor that holds up well for a few days in a box.
Quick Info
Total Time: about 2 hours (including chilling time)
Servings: 2 trays full, about 30-35 pieces
Difficulty: easy to medium
Ingredients
For the dough:
250 g margarine or butter (room temperature)
2 tablespoons brown sugar
100 g ground walnuts
350 g all-purpose flour
zest of 1 orange
juice from 1/2 orange
a pinch of salt
1 teaspoon baking soda
For the glaze:
80 g powdered sugar
1 tablespoon cocoa powder
1 tablespoon oil (I prefer neutral oil)
2 tablespoons hot water
Colored sprinkles for decoration
Instructions
1. Place the soft margarine or butter in a large bowl and mix it with the brown sugar until everything is just combined. Don’t overmix; it’s not necessary.
2. Gradually add the salt, then the baking soda dissolved in the orange juice. Mix briefly, then add the orange zest.
3. Pour in the ground walnuts and begin adding the flour gradually. I start with a spoon, but switch to kneading with my hands once the dough starts to come together.
4. When the dough no longer sticks to your hands, turn it out onto a lightly floured surface and quickly shape it into a ball. Don’t over-knead; just enough to combine.
5. Wrap the dough in plastic wrap and refrigerate for at least one hour. It can also be left overnight.
6. Remove the dough and divide it into 2-3 pieces for easier handling. Roll out each piece to a thickness of 4-5 mm on a floured surface. Keep the remaining dough in the fridge while you work.
7. Cut out bell shapes or any other shapes you have on hand. Place them on a baking tray lined with parchment paper, spaced slightly apart.
8. Bake at 175°C (350°F) in a preheated oven for 13-15 minutes. Check after 12 minutes; they should be just lightly golden at the edges.
9. Allow them to cool completely before glazing.
10. For the glaze, mix the powdered sugar with cocoa powder in a small bowl. Add the oil, then gradually add hot water until you achieve a smooth, thick cream that won’t run off the cookies.
11. Spread the glaze on each cookie with a thin-bladed knife or a spatula. Immediately decorate with colored sprinkles so they stick.
12. Let the glaze set for at least an hour. They can then be stored.
Why I make this recipe often
It doesn’t require expensive ingredients, and the dough is easy to work with and doesn’t become hard the next day. They don’t crumble and stay soft. They’re perfect for holiday platters and last 5-7 days in a metal box. Plus, I can make them in advance and decorate when I have time.
Tips and Variations
Tips
- Don’t over-knead the dough; just enough to combine. The tenderness comes from the fat and minimal mixing.
- Keep the pieces of dough you’re not using cool; otherwise, they’ll soften and become sticky.
- Use flour on the surface, but not excessively.
- For the glaze, very fine powdered sugar helps achieve a smooth texture.
Substitutions
- Margarine can be swapped for butter, but the texture will be slightly crumbly with margarine.
- Brown sugar can be replaced with white sugar if you don’t have it, but the flavor won’t be as intense.
- Walnuts can be substituted with ground almonds.
- Baking soda can be replaced with baking powder (1 teaspoon, leveled).
Variations
- You can add a bit of vanilla extract to the dough.
- For the glaze, you can use melted chocolate instead of the cocoa and sugar glaze.
- Instead of sprinkles, try coconut flakes or chopped nuts for decoration.
Serving Ideas
- They pair well with coffee or tea, not just as dessert.
- Great for school or office snacks.
- You can make them mini and use them as decorations for other desserts.
Frequently Asked Questions
1. Can I use only butter, without margarine?
Yes, it works just the same, but the cookies will be slightly softer and have a richer flavor.
2. What should I do if the dough is too sticky?
Add a tablespoon of flour, but no more. If it’s still sticky, refrigerate it for another 15-20 minutes.
3. What can I substitute for walnuts if I have an allergy?
Either omit them completely or use ground sunflower seeds or almonds, if you don’t have allergies to those.
4. Can they be frozen?
Yes, the unbaked dough can be frozen and taken out a day before use. Baked cookies don’t change texture when frozen, but I prefer to keep them in a cool place in boxes.
5. Can they be made without glaze?
Yes, they’re good plain, or you can lightly dust them with vanilla sugar after they cool.
Nutritional Values (per cookie, estimated for 35 pieces)
Calories: 90-100 kcal
Protein: 1.3 g
Carbohydrates: 11 g
Fat: 5.5 g
Fiber: 0.5 g
They’re energizing, with some sugar and fat, but they’re not among the heaviest cookies. The walnuts contribute some fat, and the glaze adds a few extra calories.
Storage and Reheating
Once they’ve set, I keep them in metal boxes at room temperature for up to a week. If it’s warm in the kitchen, I place the box in a cooler spot. They don’t need reheating, but if you want to “revive” them after a few days, leave them on a plate over a radiator for 5 minutes or in a minimally warmed oven, without glaze. The glaze doesn’t tolerate the oven and will melt. The best texture is maintained in the first five days.
Quick Info
Total Time: about 2 hours (including chilling time)
Servings: 2 trays full, about 30-35 pieces
Difficulty: easy to medium
Ingredients
For the dough:
250 g margarine or butter (room temperature)
2 tablespoons brown sugar
100 g ground walnuts
350 g all-purpose flour
zest of 1 orange
juice from 1/2 orange
a pinch of salt
1 teaspoon baking soda
For the glaze:
80 g powdered sugar
1 tablespoon cocoa powder
1 tablespoon oil (I prefer neutral oil)
2 tablespoons hot water
Colored sprinkles for decoration
Instructions
1. Place the soft margarine or butter in a large bowl and mix it with the brown sugar until everything is just combined. Don’t overmix; it’s not necessary.
2. Gradually add the salt, then the baking soda dissolved in the orange juice. Mix briefly, then add the orange zest.
3. Pour in the ground walnuts and begin adding the flour gradually. I start with a spoon, but switch to kneading with my hands once the dough starts to come together.
4. When the dough no longer sticks to your hands, turn it out onto a lightly floured surface and quickly shape it into a ball. Don’t over-knead; just enough to combine.
5. Wrap the dough in plastic wrap and refrigerate for at least one hour. It can also be left overnight.
6. Remove the dough and divide it into 2-3 pieces for easier handling. Roll out each piece to a thickness of 4-5 mm on a floured surface. Keep the remaining dough in the fridge while you work.
7. Cut out bell shapes or any other shapes you have on hand. Place them on a baking tray lined with parchment paper, spaced slightly apart.
8. Bake at 175°C (350°F) in a preheated oven for 13-15 minutes. Check after 12 minutes; they should be just lightly golden at the edges.
9. Allow them to cool completely before glazing.
10. For the glaze, mix the powdered sugar with cocoa powder in a small bowl. Add the oil, then gradually add hot water until you achieve a smooth, thick cream that won’t run off the cookies.
11. Spread the glaze on each cookie with a thin-bladed knife or a spatula. Immediately decorate with colored sprinkles so they stick.
12. Let the glaze set for at least an hour. They can then be stored.
Why I make this recipe often
It doesn’t require expensive ingredients, and the dough is easy to work with and doesn’t become hard the next day. They don’t crumble and stay soft. They’re perfect for holiday platters and last 5-7 days in a metal box. Plus, I can make them in advance and decorate when I have time.
Tips and Variations
Tips
- Don’t over-knead the dough; just enough to combine. The tenderness comes from the fat and minimal mixing.
- Keep the pieces of dough you’re not using cool; otherwise, they’ll soften and become sticky.
- Use flour on the surface, but not excessively.
- For the glaze, very fine powdered sugar helps achieve a smooth texture.
Substitutions
- Margarine can be swapped for butter, but the texture will be slightly crumbly with margarine.
- Brown sugar can be replaced with white sugar if you don’t have it, but the flavor won’t be as intense.
- Walnuts can be substituted with ground almonds.
- Baking soda can be replaced with baking powder (1 teaspoon, leveled).
Variations
- You can add a bit of vanilla extract to the dough.
- For the glaze, you can use melted chocolate instead of the cocoa and sugar glaze.
- Instead of sprinkles, try coconut flakes or chopped nuts for decoration.
Serving Ideas
- They pair well with coffee or tea, not just as dessert.
- Great for school or office snacks.
- You can make them mini and use them as decorations for other desserts.
Frequently Asked Questions
1. Can I use only butter, without margarine?
Yes, it works just the same, but the cookies will be slightly softer and have a richer flavor.
2. What should I do if the dough is too sticky?
Add a tablespoon of flour, but no more. If it’s still sticky, refrigerate it for another 15-20 minutes.
3. What can I substitute for walnuts if I have an allergy?
Either omit them completely or use ground sunflower seeds or almonds, if you don’t have allergies to those.
4. Can they be frozen?
Yes, the unbaked dough can be frozen and taken out a day before use. Baked cookies don’t change texture when frozen, but I prefer to keep them in a cool place in boxes.
5. Can they be made without glaze?
Yes, they’re good plain, or you can lightly dust them with vanilla sugar after they cool.
Nutritional Values (per cookie, estimated for 35 pieces)
Calories: 90-100 kcal
Protein: 1.3 g
Carbohydrates: 11 g
Fat: 5.5 g
Fiber: 0.5 g
They’re energizing, with some sugar and fat, but they’re not among the heaviest cookies. The walnuts contribute some fat, and the glaze adds a few extra calories.
Storage and Reheating
Once they’ve set, I keep them in metal boxes at room temperature for up to a week. If it’s warm in the kitchen, I place the box in a cooler spot. They don’t need reheating, but if you want to “revive” them after a few days, leave them on a plate over a radiator for 5 minutes or in a minimally warmed oven, without glaze. The glaze doesn’t tolerate the oven and will melt. The best texture is maintained in the first five days.