Combine the flour, butter, and granulated sugar, then add the egg and knead into a dough. Refrigerate for 30 minutes.
Preheat the oven to 350°F (180°C) and grease mini muffin tins or basket molds.
Roll out the dough thinly and cut out circles. Press the dough into the prepared molds.
Mix the walnuts with the milk, powdered sugar, and vanilla sugar, then fill the molds with the walnut mixture.
Bake the basket cookies for 15-20 minutes, or until golden brown.
Let the basket cookies cool, then dust with powdered sugar and serve.
To provide the best experiences, we and our partners use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us and our partners to process personal data such as browsing behavior or unique IDs on this site and show (non-) personalized ads. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Click below to consent to the above or make granular choices. Your choices will be applied to this site only. You can change your settings at any time, including withdrawing your consent, by using the toggles on the Cookie Policy, or by clicking on the manage consent button at the bottom of the screen.