Blackwalnutcookies Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

Steps:

• In a small bowl, combine flour, baking soda, and cream of tarter; set aside.
• In a large bowl, cream butter, sugar, and brown sugar.
• Add beaten eggs; mix well.
• Add dry ingredients; mix well.
• Fold in black walnuts.
• Separate dough into 4 parts.
• Roll each part and pat on ends to make flat.
• Refrigerate overnight or longer.
• Preheat oven to 375°F.
• Grease a baking sheet.
• Slice off cookies from the refrigerated rolls and place on prepared cookie sheet.
• Bake for 5 minutes or until golden light.
• Cool on wire rack.

Steps:

• Combine dry ingredients and whisk together well.
• Add nuts and toss to coat. Set aside.
• Cream butter or margerine, add sugar and beat until very fluffy.
• Add eggs, one at a time, beating well after each.
• Add vanilla.
• Alternate milk and flour mixture in thirds, beating just until combined.
• Cover and refrigerate 1 hour.
• Drop by tablespoon onto a cookie sheet lined with parchment, leaving at least 2" between.
• Bake at 375' for 10-12 minutes or until golden.

Steps:

• In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees. Toast nuts on a rimmed baking sheet until fragrant and golden, about 10 minutes. Let cool.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in orange zest. Reduce speed to low; add flour and salt, scraping down side of bowl as needed. Mix in walnuts.
• Divide dough in half, and transfer each to an 8-inch square baking dish, pressing down until flat. Refrigerate for 15 minutes. Prick lines into dough every inch with a fork. Bake until pale golden, about 25 minutes. Remove from oven. Sprinkle Demerara sugar over surface of each. Bake until sugar is set, about 5 minutes. Let stand for 5 minutes. Cut into 2-inch squares while warm. Transfer pans to wire racks, and let cool.

Steps:

• In a bowl, cream butter. Combine the flour, cornstarch and confectioners' sugar; add to butter and mix well. Stir in walnuts. , Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. , Bake at 300° for 20-25 minutes or until set. Remove to wire racks to cool. Dust with additional confectioners' sugar.

Steps:

• Preheat oven to 350°F with rack in middle.
• Blend together butter, sugars, vanilla, and 3/4 teaspoon salt in a bowl with a fork. Stir in flour and nuts (dough will be sticky).
• Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased large baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass dipped in flour. Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely.
• Spoon 1 teaspoon jam onto flat sides of 20 cookies, then sandwich with remaining cookies.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
• Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.