The last holiday month of the year has arrived. With a handful of delicious cookies at every turn, and one of those that are most loved to be baked is fine paws with walnuts. I make them strictly according to a proven traditional recipe.
Paws with Walnuts always turn out perfectly, just the way our moms and grandmas used to make them.
That’s why these walnut paws are my family’s favorite Christmas cookie that I enjoy making.
Of course, I always use traditional antique molds for paws to give them their beautiful and distinctive look and served them on the table to give that warm feeling of home at Christmas time.
Although in some places on the Internet you can find how difficult it is to make them with such vintage models, this is actually not true. If you do everything following this recipe, the paws are made easily and they are even easier to remove from the mold.
Paws with Nuts – Perfect Christmas Cookies
The dough itself is very pliable for shaping, and the molds I used, although of different shapes, are roughly the same size.
What you need to pay attention to is the baking time.
The fifteen minutes I mentioned below in the procedure can be a little more or a little less, depending on the type of mold and the oven itself.
You will need to pay a little more attention to this the first time.
When once you try the molds in your oven you will know exactly what the values are for optimal baking.
Paws made in this way have a unique taste that always evokes memories of the cookies we loved in our childhood.
If you keep them in closed boxes, they can stay for a week without any problems.
That’s why I suggest that you make them a little earlier and thus provide yourself with more time before Christmas.
Paws with Nuts
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Loading...Ingredients
- 500 g smooth flour
- 250 g of ground walnuts
- 1/2 bag of baking powder
- 250 g of sugar
- 1 bag of vanilla sugar
- 1 egg
- 240 g of pork fat at room temperature
- 2 spoons of honey
- To decorate:
- powdered sugar
Instructions
Put flour, baking powder, sugar, walnuts and vanilla sugar in a large bowl.
Mix these ingredients well.
Then make a hole in them and put lard, honey and egg in it.
Knead a smooth dough by hand.
Wrap the dough in transparent foil and put it in the refrigerator for an hour to cool.
Grease the paw molds with grease and dip them in flour.
In this way, the flour remains only on the greased parts of the mold.
Take the dough out of the fridge, take small pieces of dough and fill the molds.
In the end, lightly press the dough to make the imprint of the mold more distinct.
Be careful not to fill the molds with dough to the top, because the baking powder will cause the dough to rise during baking and then removing it from the molds will be much more difficult.
The paws are baked in an oven heated to 180 degrees for about 15 minutes.
Take the finished paws out of the oven and let them cool enough to hold in your hands.
Only then take the cookies out of the mold by turning them over and tapping them on a hard surface.
Before rolling the paws in powdered sugar, they must be cooled so that the sugar does not melt on them while they are hot or warm.
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