Rich Walnut Sandies

Preparation info

  • Makes about

    3 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Buttery-rich, loaded with nuts, and easy to make. A perfect after-dinner cookie.


  • cups walnuts (about 4 ounces)
  • cups flour
  • cup granulated sugar
  • cup light brown sugar
  • ¾ cup ( sticks) unsalted butter, softened slightly
  • ½ teaspoon pure vanilla extract
  • ¾ cup coarse-chopped walnuts (about 2 ounces)


    1. Place the cups walnuts in a food processor with the flour and granulated sugar and process, pulsing the machine on and off, until the nuts are finely chopped. Add the brown sugar, butter, and vanilla; pulse the machine just until the dough comes together. It will be quite soft.
    2. Divide the dough in half; wrap each portion in plastic wrap and form into a cylindrical shape. Twist the ends shut, pressing the dough toward the center of the roll to eliminate air pockets. Smooth the dough into neat rolls about inches thick. Chill the rolls for about 1 hour. Gently unwrap the rolls and coat the surfaces with the chopped walnuts, pressing them in gently. Re-wrap and chill until very firm, at least 2 hours.
    3. Preheat the oven to 300°F. lightly butter two baking sheets. Cut the dough in ¼-inch-thick slices. Place the cookies on the baking sheets, spacing them about 1 inch apart. Bake until golden, 10 to 12 minutes. Cool the cookies for a few minutes on the baking sheets; then very carefully transfer them to a wire rack and cool completely. (These cookies are fragile.) Store airtight.