Spiced Nut Cookies Recipes

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SPICED NUT COOKIES RECIPE - (4.3/5)

Provided by ladygourmet

Number Of Ingredients 8



Spiced Nut Cookies Recipe - (4.3/5) image

Steps:

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In the bowl of your stand mixer, combine sugar cookie mix, crushed nuts, and spices. Add butter, almond flavoring, and vanilla. Scoop about a teaspoon of cookie batter and flatten onto cookie sheets. You should get about 2 dozen cookies. Bake for about 8 - 10 minutes or until edges are just slightly golden. Let cookies sit for a few minutes on cookie sheet before transferring them to a wire rack. (They will be very soft and will tear apart if you don't let them rest first). Once slightly cool, roll each cookie in confectioner's sugar and enjoy!

1 package Betty Crocker Sugar Cookie Mix
1/2 cup crushed nuts (preferably almonds)
1/2 teaspoon cinnamon
1/4 teaspoon all spice
1/2 cup butter
1/2 teaspoons almond flavoring
1 teaspoon vanilla extract
1 cup confectioner's sugar

SPICE NUT COOKIES

From a free Penzey's recipe card. I haven't tried this recipe yet, but it sounds good! Note that the cookie dough (formed into a log) needs to rest in the refrigerator overnight.

Provided by Michelle Berteig

Categories     Dessert

Time 25m

Yield 6 dozen, 36 serving(s)

Number Of Ingredients 11



Spice Nut Cookies image

Steps:

  • Cream together the butter, sugars and eggs.
  • Sift together the dry ingredients, gradually add to the butter mixture and mix well.
  • Stir in the nuts.
  • Roll into a log, wrap in plastic wrap and refrigerate overnight.
  • The next day, preheat the oven to 375 degrees F. Slice cookies very thin (about 1/4 inch thick) and bake for 10 minutes or until lightly browned.

1 1/2 cups butter
1 cup white sugar
1 cup brown sugar
3 eggs
4 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 -1 1/2 teaspoon ground cloves
1 cup chopped nuts

PINE NUT COOKIES

Provided by Giada De Laurentiis

Categories     dessert

Time 3h

Yield 2 to 3 dozen cookies, depending on the size of the cookies

Number Of Ingredients 8



Pine Nut Cookies image

Steps:

  • Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
  • Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon ground fennel seed
1/4 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1/4 cup pine nuts

SPICE COOKIES

Provided by Yotam Ottolenghi

Categories     Cookies     Ginger     Dessert     Bake     Rosh Hashanah/Yom Kippur     Spice     Chill     Cinnamon     Nutmeg     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 cookies

Number Of Ingredients 19



Spice Cookies image

Steps:

  • Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
  • Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
  • Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
  • Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.

3/4 cup plus 2 tbsp / 125 g currants
2 tbsp brandy
scant 2 cups / 240 g all-purpose flour
1 1/2 tsp best-quality cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg
1/4 tsp salt
5 oz / 150 g good-quality dark chocolate, coarsely grated
1/2 cup / 125 g unsalted butter, at room temperature
2/3 cup / 125 g superfine sugar
1 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 large free-range egg
1 tbsp diced candied citrus peel
Glaze
3 tbsp freshly squeezed lemon juice
1 1/3 cups / 160 g confectioners' sugar

SUGAR AND SPICE COOKIES

These are my favorite cut-out cookies. Sweet and spicy, they're a wonderful Christmas treat. I've been making them every Christmas for almost 15 years now. You can make the dough up to 3 days ahead of time.

Provided by BJREEVE

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 2h

Yield 50

Number Of Ingredients 9



Sugar and Spice Cookies image

Steps:

  • Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
  • Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
  • Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.8 g, Cholesterol 8.6 mg, Fat 2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 25.6 mg, Sugar 4.3 g

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
½ cup softened butter
1 cup packed brown sugar
1 egg
½ teaspoon vanilla extract

GRANDMA M'S SOFT RAISIN SPICE COOKIES

I have craved these for weeks and it took me that long to find them in her collection. Grandma has been gone for two years and I miss her baking so much. I couldn't find the recipe because she called them Delicious Drop Cakes but they are cookies.

Provided by KennKonn

Categories     Drop Cookies

Time 25m

Yield 18-24 Cookies, 1 serving(s)

Number Of Ingredients 13



Grandma M's Soft Raisin Spice Cookies image

Steps:

  • Cream butter and sugar.
  • Add well beaten egg.
  • Sift flour and spices.
  • Add raisins and nuts.
  • Mix together nuts and raisins in flour.
  • Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
  • Add quickly baking soda dissolved in hot water.
  • Mix well until all liquid comes together.
  • Drop from spoon on greased pan.
  • Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
  • These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

1/2 cup butter
3/4 cup brown sugar
1 egg
1/2 cup raisins
3/4 cup nuts
1 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup hot water
1 teaspoon vanilla

COOKIE JAR NUT COOKIES

I started collecting cookie recipes when I was a teenager. These chewy spice cookies were some of the first I ever made, and they're still a favorite today. They can be found in my cookie jar whenever someone stops by.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 9 dozen.

Number Of Ingredients 10



Cookie Jar Nut Cookies image

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in walnuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 108mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1/4 cup whole milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup chopped walnuts

SWEDISH SPICE COOKIES (MUSKOTSNITTAR)

Also known as nutmeg slices, these easy-to-make cookies boast two more warming spices -- cinnamon and ginger -- and are just the thing for a coffee break. A fork is all you need for the striking linear decoration on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 48

Number Of Ingredients 7



Swedish Spice Cookies (Muskotsnittar) image

Steps:

  • Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
  • Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

2 cups unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup packed dark-brown sugar

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