These classic cookies strike the perfect balance between rich, buttery shortbread and a traditional walnut drop cookie. They’re lightly sweet, tender, and pleasantly crumbly, making them ideal for enjoying with coffee or tea. Simple ingredients and straightforward steps keep this recipe easy and approachable, while the old-fashioned flavor gives it a timeless, homemade feel. Whether you’re baking for guests or treating yourself, these cookies deliver comforting flavor in every bite.
Aunt Betty’s Classic German Rocks
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1/2 cup |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Walnuts, chopped | 1/2 cup |
| Confectioners’ sugar | For dusting (optional) |
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Cream the Butter and Sugar
In a medium bowl, beat the softened butter and granulated sugar together until light, pale, and fluffy.
Step 3: Form the Dough
Mix in the vanilla extract. Gradually add the flour and salt, stirring until a soft dough forms with no dry spots remaining.
Step 4: Add the Walnuts
Gently fold the chopped walnuts into the dough until evenly distributed.
Step 5: Shape the Cookies
Roll the dough into small balls about 1 inch in diameter. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 6: Bake and Cool
Bake for 12–15 minutes, until the edges are lightly golden. Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Finish with Sugar
Once fully cooled, dust with confectioners’ sugar if desired before serving.
