WALNUT COOKIES II
I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.
Provided by Kate
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 22m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 28.3 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 89.5 mg, Sugar 17.5 g
WALNUT FOOTBALL COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 3h45m
Yield about 16 cookies, depending on the size of your cutter
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the flour, walnuts, cinnamon, allspice and salt. Set aside.
- Using a hand mixer, beat the butter and brown sugar together in a large bowl on medium- high speed, scrapping down the sides with a rubber spatula as needed, until light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat an additional minute.
- Reduce the speed to low and add the flour in 3 batches, beating until the flour is just combined. Place the dough on a large piece of plastic wrap and pat it into a round disk. Refrigerate the dough for at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Dust the counter and dough with flour and roll the chilled dough to 1/4 inch thick. Using a football-shaped cookie cutter, cut the dough into footballs and place on the prepared baking sheet, leaving about 1 inch between each cookie. Bake until firm to the touch and starting to get a whisper of golden brown around the edges, about 20 minutes. Allow the cookies to cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
- Meanwhile, in a medium bowl, whisk together the confectioners' sugar, orange liqueur and orange zest. Spoon the mixture into a piping bag fitted with a narrow, round tip. When the cookies are completely cool, pipe lacing on the footballs. Allow them to set up completely before serving. Store in an airtight container to prevent drying out.
WALNUT SANDWICH COOKIES
These cookies are really easy to prepare. I've made this recipe many times over the years, and the cookies are always a hit.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in water. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Roll into 1-in. balls. , Place 1 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed., Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes. Remove to wire racks; cool completely., For filling, in a small bowl, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar and orange peel; beat until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 173 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 123mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
HUNGARIAN WALNUT COOKIES
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
WALNUT COOKIES
The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 25 sandwich cookies
Number Of Ingredients 12
Steps:
- Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.
- Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold. Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.
- Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling.
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
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.
LEBANESE WALNUT COOKIES
These are so good! Little nut filled bites, with a hint of cinnamon. Translated from "Cocina Libanesa," by Anne Wilson.
Provided by canarygirl
Categories Dessert
Time 30m
Yield 25-30 cookies
Number Of Ingredients 7
Steps:
- Line cookie sheets with parchment paper, and heat oven to 375°F.
- Cream butter and sugar in a large bowl.
- Add orange water and sifted flour, and stir until the mixture forms a thick dough.
- Set aside.
- To prepare the filling, combine the nuts, sugar and cinnamon in a small bowl.
- Form 1 inch balls with the dough, and press the center to form a dent for the filling.
- Fill each cookie with about a teaspoon of the filling, and place the cookies on the parchment.
- Bake 15-20 minutes or until golden.
- Cool on wire racks.
Nutrition Facts : Calories 131.1, Fat 9, SaturatedFat 4.8, Cholesterol 19.5, Sodium 52.6, Carbohydrate 11.6, Fiber 0.5, Sugar 3.6, Protein 1.5
HUNGARIAN NUT COOKIES
Provided by Rozanne Gold
Categories Cookies Food Processor Mixer Egg Nut Bake Quick & Easy Spring
Yield Makes 24
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- In bowl of a food processor, process nuts until coarsely ground. Set aside.
- Place egg whites in bowl of an electric mixer with a pinch of salt. Beat until just beginning to stiffen. Add brown sugar and beat until stiff peaks form and the mixture is glossy. Carefully fold in nuts with a flexible rubber spatula.
- Line a baking sheet with parchment paper. Drop heaping tablespoons of batter onto parchment. Bake 20 minutes, or until cookies are dark beige and just set.
- Remove from oven and let cookies cool on baking sheet. Remove with spatula, and store in a tightly covered tin.
WALNUT COOKIES
Provided by Marian Burros
Categories easy, quick, dessert
Time 20m
Yield About 40 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Beat egg yolks with sugar until very thick and almost white.
- Mix chopped walnuts and lemon rind into yolk mixture.
- Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
- Bake for about 10 minutes or until cookies are dry and firm.
- Remove from sheet when cool.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 3 grams, TransFat 0 grams
WALNUT AND RAISIN COOKIES
These are wonderful cookies from my mum's book Called Nita Mehta's Oven recipes. My cousin Shilpa made them first and had to make these too!!! I have just discovered that Icing sugar is called powdered sugar out in the west. I'd like to clarify that the powdered sugar in this recipe is just sugar granules ground fine into a powder to facilitate easy and faster dissolving. :)
Provided by Girl from India
Categories Dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F/ 160°C.
- Cream the butter and sugar together.
- Add the egg slightly beaten and the vanilla essence.
- Sift the baking powder and the flour together.
- Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
- Now add this to the butter mix and fold gently.
- Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
- Bake for 20 minutes or till light golden brown.
- Cool for 5 minutes.
- Now take them out of the tray and cool completely on a wire rack.
- Store in a air tight container.
Nutrition Facts : Calories 75.4, Fat 4.6, SaturatedFat 2.4, Cholesterol 18.7, Sodium 46.1, Carbohydrate 7.7, Fiber 0.3, Sugar 3.5, Protein 1.1
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