Aunt Betty’s Homestyle German Rocks

These Aunt Betty’s Homestyle German Rocks are a wonderful example of a classic “shortbread-style” cookie. Despite the rugged name, they are incredibly delicate and buttery. The addition of chopped walnuts gives them a rustic, craggy appearance—hence the name “Rocks”—and a nutty crunch that balances the sweetness. They aren’t overly sugary, making them the ultimate companion for a hot cup of coffee or an afternoon tea.

Aunt Betty’s Homestyle German Rocks

Ingredients:

How To Make Aunt Betty’s Homestyle German Rocks:

Step 1: Prep the Oven: Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents the high butter content in the cookies from sticking or browning too quickly on the bottom.

Step 2: Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy.

Step 3: Build the Dough: Mix in the vanilla extract. Gradually add the flour and salt, mixing at a low speed until a soft dough begins to form.

Step 4: The “Rock” Texture: Gently fold in the chopped walnuts by hand. You want them evenly distributed so every bite has a bit of crunch.

Step 5: Shape and Bake: Roll the dough into small, uniform balls (about 1 inch in diameter) and place them on your prepared baking sheet. Leave about 2 inches of space between them. Bake for 12/15 minutes or until the edges are just barely golden.

Step 6: Cool and Dust: Let the cookies cool on the pan for a few minutes before moving them to a wire rack to cool completely. Once they are no longer warm, dust them generously with confectioners’ sugar.