Delicious walnut cookies that are crunchy yet creamy. Easy cookies with dough flakes, walnuts, and condensed milk cream. Individual bite-sized desserts.
I haven’t had the opportunity to bake with frozen dough before. I have never even heard of the concept if I am honest. If you haven’t either you are in for a treat. These walnut crunch bites and are so addictive!. It’s amazing how well the ingredients compliment each other. The unique crunchy flakes with walnuts and condensed milk cream are so delicious. Enjoy with a hot cup of tea or coffee.
how to make sweet crunch bites-
- In a large bowl, add milk. Mix together baking soda with vinegar, add to the milk.
- In a saucepan, melt the cubed butter. Remove from heat.
- Whisk an egg.
- Add the melted butter and egg to the milk and stir.
- Create a well in the flour and pour the butter and milk mixture into the well.
- Mix by hand or with a dough hook until combined. The dough will be hard.
- Shape three balls out of the dough.
- Cover tray with parchment paper. Add dough balls onto a tray and freeze for an hour or overnight.
- Grate the frozen dough. Spread the grated dough evenly onto two rimmed baking sheets.
- Bake in a preheated oven at 355°F for about 30-35 minutes.
- After about 15 minutes of baking, mix the flakes to ensure even baking. Bake another 10 minutes and mix again. The cooked flakes will have a nice golden color to them. Don’t overcook or else the flakes will burn in some areas. Let flakes cool completely before adding cream to them.
- Blend the walnuts. Don’t blend too fine, they should be small pieces but you should be able to taste them. Add to cooled flakes and mix.
- CREAM– Beat the butter until creamy, add the condensed milk and beat again. Add to the flakes/walnuts and mix with a spatula.
- Once everything is mixed lightly dampen your hands and make small balls, squeeze pack them together with both hands so they stick and won’t fall apart.
- There should be around 24 balls. Refrigerate for at least an hour. Dust tops of balls with powdered sugar before serving. (If balls are hard to shape, refrigerate for about half an hour to an hour, then shape.)
- The dessert can either be kept in the refrigerator or at room temperature. Half of my family prefers them cold the other room temp, try both.
I hope you give these crunchy walnut cookies a try! Let us know your feedback on these cookies in the comments, we would love to know. 🙂
Try these other Desserts:
- In a small saucepan, melt the butter and remove from heat.
- Add milk into a bowl. Combine together the baking soda and vinegar and add to the milk.
- Add the melted butter and whisked egg and mix. (The butter should not be hot, just very warm.)
- Add the sifted flour and mix until well incorporated. The dough will be hard and flakey.
- Shape the dough into three large balls, and freeze on a plate lined with parchment paper for at least an hour (or overnight).
- Preheat the oven at 355°F and line two baking sheets with parchment paper.
- Grate the frozen dough. Spread the grated dough evenly between the baking sheets.
- Bake for 30-35 minutes. After about 15 minutes of baking, mix the flakes to ensure even baking. Bake another 10 minutes and mix again.
- (Note: Cooked flakes will have a nice golden color to them. Don’t overcook or else the flakes will burn in some areas. Let flakes cool completely before adding cream to them.)
- Blend the walnuts and add to cooled flakes and mix.
- Cream the butter and mix in the condensed milk.
- In a bowl, combine the dough flakes and the cream and stir until well combined.
- Tightly form 24 balls out of the mixture. For easier assembly work with damp hands.
- Refrigerate for at least an hour, or overnight. Dust tops of balls with powdered sugar before serving.