Aunt Betty’s Homestyle German Rocks…
Aunt Betty’s Classic German Rocks
Add a touch of traditional bakery goodness to your home with Aunt Betty’s Classic German Rocks. Also known as German Wedding Cookies or Snowball Cookies, these delicate treats have a rich buttery flavor, a tender crumb, and crunchy toasted walnuts in every bite.
Their signature melt-in-your-mouth texture comes from thoroughly whipping the butter and sugar until light and airy, then gently mixing in the flour to keep the dough soft and tender. A generous coating of powdered sugar gives these cookies their beautiful snowy appearance and irresistible finish.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour (spooned and leveled) | 2 cups |
| Unsalted butter, softened | 1 cup |
| Granulated sugar | ½ cup |
| Fine sea salt | ¼ teaspoon |
| Pure vanilla extract (or ½ teaspoon almond extract) | 1 teaspoon |
| Finely chopped toasted walnuts | ½ cup |
| Powdered (confectioners’) sugar | For coating |
Instructions
1. Toast the Walnuts
Preheat the oven to 350°F (175°C). Spread the chopped walnuts evenly on a baking sheet and toast for 8–10 minutes, or until fragrant. Remove from the oven and let them cool completely.
2. Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed for 3–4 minutes until the mixture is pale, fluffy, and smooth. Scrape down the bowl as needed.
3. Prepare the Dough
Mix in the vanilla extract. Reduce the mixer speed to low, then gradually add the flour and salt. Mix only until everything is combined and no dry flour remains. Fold the cooled toasted walnuts into the dough with a spatula. If the dough feels too soft, refrigerate it for about 15 minutes before shaping.
4. Shape the Cookies
Scoop about 1 tablespoon of dough for each cookie and roll into smooth balls. Arrange them 2 inches apart on parchment-lined baking sheets. For a more classic appearance, gently press each cookie with the tines of a fork to create a light crisscross pattern.
5. Bake
Bake for 12–15 minutes, rotating the baking sheet halfway through baking. The bottoms and edges should be lightly golden, while the tops remain pale.
6. Cool and Finish
Leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack. Once completely cool, generously dust with powdered sugar before serving.
These buttery German Rocks are perfect for holidays, afternoon coffee, or anytime you want a classic homemade cookie with a delicate texture and rich walnut flavor.
