Add the vanilla extract and mix. Gradually incorporate the flour and salt, mixing just enough to form a soft dough. Avoid overmixing, as this will make the cookies hard instead of crumbly.
The dough should be easy to form and smooth to the touch.
Step 4: Stir in the nuts
Gently fold in the chopped nuts, making sure they are evenly distributed throughout the dough. Each cookie should offer a satisfying nutty crunch in every bite.
Walnuts are a traditional ingredient, but they also add a warm, comforting flavor that pairs beautifully with the buttery base.
Step 5: Shape the Cookies
Form small balls of dough about 2.5 cm in diameter. Place them on the prepared baking sheet, spacing them about 5 cm apart. They will spread slightly during baking.
There’s no need to flatten them. Their natural shape is part of their old-fashioned charm.
Step 6: Bake and Cool
Bake the cookies for 12 to 15 minutes, keeping a close eye on them towards the end. They are ready when the edges are lightly golden. Don’t overbake them: they should remain pale and soft.
Let the cookies rest on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.
Step 7: Finishing with a light dusting
Once cooled, you can dust the cookies with powdered sugar if you like. This step is optional, but it adds a lovely finishing touch and an extra hint of sweetness.
Tips from experienced home bakers: German Rocks get even better with age. After a day or two in an airtight container, their flavor intensifies and their texture becomes even more appealing.
