BLACK WALNUT COOKIES
Black walnuts have a more distinctive flavor than the traditional English walnuts. Black walnuts have a short shelf life and it's best to store them in the freezer.-Doug Black, Conover, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BLACK WALNUT SHORTBREAD COOKIES
Black walnuts are known for their robust flavor, but regular walnuts also work well in these buttery, melt-in-your-mouth cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 32
Number Of Ingredients 7
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.
WALNUT SHORTBREAD COOKIES
This recipe originally came from the back of a Diamond Walnut package back in the 1970's. I started baking a lot when I was in high school and my taste testers were my dad and my parent's best friends. These were their friend Bud's very favorites so I made them quite a bit. I thought I lost the recipe but after about an hour of searching I found it in a stack of recipes that I had given to my mom. I hope you like them as much as Bud did!
Provided by NVirginian
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Resift the flour with the baking powder.
- Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
- Stir in the walnuts.
- Cover and chill for at least 2 hours.
- Roll out onto floured board to 1/4" thickness. Cut into any shape.
- Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
- Make 2 to 2 1/2 dozen delicious cookies.
Nutrition Facts : Calories 1577.1, Fat 112.4, SaturatedFat 60.3, Cholesterol 244, Sodium 859.5, Carbohydrate 129.5, Fiber 5.3, Sugar 30.5, Protein 18.3
WALNUT SHORTBREAD COOKIES
Provided by Food Network
Yield Makes about 42 1 1/4-inch cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.
FAVORITE BLACK WALNUT COOKIES
An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.
Provided by Terri McDougal
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 8
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!
Nutrition Facts : Calories 229.9 calories, Carbohydrate 29.8 g, Cholesterol 35.8 mg, Fat 11.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 186.4 mg, Sugar 17.4 g
BLACK WALNUT COOKIES
Another recipe from my grandmother. I usually make these at Christmas as well - trying to create a yearly tradition of baking certain cookies.
Provided by Caryn
Categories Dessert
Time 20m
Yield 4 dozen brownies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1497.6, Fat 68.2, SaturatedFat 31.2, Cholesterol 227.8, Sodium 701.6, Carbohydrate 202.8, Fiber 5.5, Sugar 103.9, Protein 24.1
BLACK WALNUT COOKIES I
My grandmother make these cookies. They are my family's favorite.
Provided by Lynda Rushing
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
- Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
- Preheat oven to 400 degrees F (205 degrees C).
- Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 23.7 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.9 g, Sodium 142.5 mg, Sugar 12.1 g
BLACK WALNUT BUTTER COOKIES
This part of the Show Me State has an abundance of black walnuts, so these cookies certainly represent my region of the country. I created this recipe after a lot of experimentation...my family thinks they're a hit!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ROSEMARY-WALNUT SHORTBREAD COOKIES
Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
- Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
- Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
- Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
- Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
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