CHOCOLATE WALNUT SNOWBALL COOKIES
These festive cookies have chocolatey interiors, but the stars of the show are the walnuts, which are both ground fine and hand chopped for extra nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 3 dozen cookies
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
- Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
- Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.
EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE
These double chocolate cookies with walnuts are easy. We love them with buttery walnuts, but hazelnuts or almonds would also be delicious. We use a handheld mixer, but a stand mixer works, too.
Provided by Adam and Joanne Gallagher
Time 30m
Yield Makes approximately 20 cookies
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
- Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
- Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
- Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
- Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
- With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
- Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
- Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 153, Protein 2 g, Carbohydrate 17 g, Fiber 1 g, Sugar 11 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 67 mg
CRANBERRY WALNUT COOKIES
These are my favorite (non-chocolate) cookies. They are soft, chewy, and delicious. My family has been making them for the holidays for years. I have no idea where the recipe came from, but I'm glad I have it!
Provided by karing
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
- Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
- Drop the dough onto the prepared baking sheet by the teaspoonful.
- Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 30.5 g, Cholesterol 18.1 mg, Fat 7.4 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.9 g, Sodium 115.6 mg, Sugar 17.1 g
CARAMEL-WALNUT STAR COOKIES
These cookies will shine brightly on any dessert tray. In fact, the first time I sample these crisp, buttery stars was at a potluck, and I spent the evening tracking down the person who brought them. I did succeed in obtaining the recipe, and have made them every Christmas since then.-Sandy Topalof, North Royalton, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in milk and vanilla, then walnuts., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-in. star-shaped cookie cutter dipped in flour. Place 2 in. apart on greased baking sheets. Press a walnut half in the center of each. Bake 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool., Spread bottoms of cookies with melted chocolate. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set., For glaze, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir 30 seconds. Remove from the heat; cool 5 minutes. Whisk in milk until smooth. Stir in confectioners' sugar. Immediately drizzle over top of cookies. Let stand until set.
Nutrition Facts : Calories 149 calories, Fat 9g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 36mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE WALNUT CHRISTMAS COOKIES
From the King Arthur Flour cookbook. Best made ahead of time and allowed to "age" for a few days.
Provided by kbmidura
Categories Dessert
Time 25m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Cream the butter and sugar together until light. Beat in the eggs.
- Melt the chocolate and it cool slightly before adding to the butter and sugar mixture.
- Combine flour, baking powder and salt. Add gradually to the wet mixture.
- Chop nuts finely in a food processor. Stir them into the dough gradually.
- Roll walnut-sized pieces and put on a greased cookie sheet or parchment paper. Bake for about 13 minutes or until they just start to "crinkle.".
Nutrition Facts : Calories 1328.3, Fat 79.3, SaturatedFat 24.8, Cholesterol 222.3, Sodium 715.7, Carbohydrate 140.1, Fiber 6.8, Sugar 68.9, Protein 23.5
MOCHA WALNUT CHRISTMAS COOKIES
Make and share this Mocha Walnut Christmas Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 10m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Melt over hot (not boiling) water, 1/2 cup chocolate morsels.
- Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside.
- In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy.
- Add egg and melted chips; mix well.
- Gradually add flour mixture, stir in remaining chocolate chips and walnuts.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake at 350° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 107.2, Fat 5.9, SaturatedFat 2.1, Cholesterol 4.7, Sodium 97.5, Carbohydrate 13.9, Fiber 0.7, Sugar 9.9, Protein 1.2
MERINGUES, CHOCOLATE WALNUT
Steps:
- Directions
- 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
- 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
- 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.
SPICED CHOCOLATE CHUNK WALNUT COOKIES
Categories Cookies Chocolate Ginger Dessert Bake Super Bowl Walnut Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 13
Steps:
- Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
- Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart.
- Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
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