Butternut Cookies

Pumpkin cookies are a timeless treat that epitomizes the convenience of baking at home. So light and airy they almost melt in your mouth, these cookies have just the right amount of nuttiness and sweetness to satisfy your sweet tooth. Every bite of these pumpkin cookies is full of warmth and goodness thanks to their simple yet delicious flavor.


  • 1 (2 sticks) cup soft, unsalted butter.
  • 1/2 cup powdered sugar.
  • 2  Cups.Of all-purpose flour.
  • 1 cup.Made from finely chopped walnuts.
  • 1 teaspoon vanilla extract.
  • A pinch of salt.
  • Extra powdered sugar for rolling out.


How To Make Butternut Cookies

In a bowl, mix butter and powdered sugar until light and fluffy. During this phase, the air penetrates the dough and gives it a delicate consistency.

Fill the cake with vanilla extract to give it a delicate aroma and aroma. Gradually add the 00 flour and a pinch of salt to the butter mixture. The ingredients should be mixed until a dough forms.

Chop walnuts or pecans very finely to give the cookies a delicate consistency. Carefully fold the roughly chopped almonds into the mixture and distribute evenly.

Form the dough into a ball and cover with cling film. Cool the mixture for thirty minutes. Cooling the mixture makes modeling easier and prevents the cookies from swelling excessively during baking.

Form small portions of chilled dough into 1-inch balls. The dusty look of these cookies is achieved by rolling each piece of dough in powdered sugar.

Arrange the bread with the sprinkles on a baking tray lined with baking paper, leaving some space for spreading. Bake the pumpkin cookies in the preheated oven for 12 to 15 minutes or until the edges are lightly browned.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.Once the butternut cookies have completely cooled, transfer them to an opaque container to preserve their delicate texture.

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