If ever a cookie were to be so regal, it would be this one. Bursting with bright aromatics and a hint of warmth, the unexpected collaboration of flavors make it the perfect fall cookie.
Experimenting with flavor is something that I absolutely love to do, so on a very cool and sweet fall evening, I pulled out my KitchenAid mixer and put savor in motion.
You’ll find that so many people my age love this season with such passion, particularly because our parents, families, and communities created festive environments filled with decorating, food, warmth, love, gathering, joy, and laughter – moments that I’m sure we’ll all cherish and perhaps replicate for a long while.
I’m looking forward to creating those moments in my home this season.
Here’s to a beautifully warm, inviting, and wonderful memory-filled fall, and here’s the recipe for my Autumn Walnut Butter Cookies!
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cups white sugar
- 3/4 cups brown sugar, packed
- 1 1/2 sticks butter, very cold
- 1 large egg, cold
- 1 tsp vanilla extract
- 1 tbsp your choice syrup (mine is a secret ingredient, but choose your fave here)
- 1 tsp Bourbon Nut Butter (another secret ingredient, but choose your fave alternative nut butter)
- 1 scant tbsp naval orange zest + additional zest for sprinkling
- 1 scant tbsp naval orange juice, squeezed
- 2 to 2 1/2 scant cups chopped walnuts
It is very important to pre-chill the following items in the freezer. Because of the use of additional liquid items, we control the bake with the use of temperature.
- Pre-chill mixing bowl in the freezer
- Pre-chill butter sticks in the freezer or in a very cold area of your refrigerator
- Pre-chill your baking trays in the freezer
- Combine flour, baking soda, and salt. Set aside.
- Cream butter and sugar.
- Add in vanilla extract and your choice syrup from above and blend.
- Add in egg and blend.
- Add in nut butter and blend.
- Add in orange zest along with the squeezed juice from the orange and blend.
- Gradually beat in the flour mixture.
- Incorporate walnuts by blending in.
- Scrape down the sides of your mixing bowl, and chill the batter/bowl in regrigerator for 20 minutes.
– – –
- Pull baking trays from freezer and butter (or simply use a silicone mat atop baking tray – no need to butter silcone).
- Pull chilled batter/bowl from refrigerator and use a 1 1/2 tablespoon-sized scooper to form cookie dough balls on tray.
- Sprinkle tops of cookies with additional orange zest.
- Chill trays with scooped cookie batter for 10-15 minutes in freezer (or a little over 20 minutes in very cold refrigerator). This would be a perfect time to spruce up your kitchen and baking materials you’ve used!🙂💖🙏🏾
- Pre-heat oven to 375 degrees.
- Pull chilled trays of cookie batter and place swiftly in the oven.
- Bake for 10 minutes – no more!🙂🙂
- Let Autumn Walnut Butter Cookies cool on countertop.
- And Enjoy!!!🙂💖🙏🏾
My Autumn Walnut Butter Cookies are quite the chatter, and I hope that this regal and warm fall recipe brings the cozy and joyous chatter to your home and seasonal gatherings, too!
~ Kaye Howard ~