Cinnamon Walnut Macaroon Cookies Recipes

ALMOND-WALNUT THUMBPRINT MACAROONS

Steps:

• Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds.
• Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.
• Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each.
• Transfer the baking sheets to the oven and cook for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.

CINNAMON ROLL MACARONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Sift almond flour, 1-1/4 cups confectioners' sugar and cinnamon together twice., Preheat oven to 325°. Beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in almond flour mixture., Cut a small hole in a corner of a food-safe plastic bag. Pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Keeping cookies on the parchment, transfer to wire racks; cool completely., For filling, in a small bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1/4 teaspoon filling onto the bottom of each of half of the cookies; top with remaining cookies. Sprinkle with additional cinnamon. Store in airtight containers in the refrigerator.

CINNAMON WALNUT MACAROON COOKIES

Steps:

• Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper.
• Line cooling racks with damp towels.
• Mix the flour, cinnamon and salt together and set aside.
• Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar, about a Tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
• Reduce the speed of the mixer to low and blend in the flour mixture and the vanilla and walnut extracts. (Do not overmix the batter at this stage, as the protein in the flour might become overdeveloped, which can result in chewy cookies.) Using a rubber spatula fold in the nuts.
• Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
• Bake just until they are golden and set, about 15 minutes. Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely then peel away the paper.

ALMOND-PINE NUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Line 2 cookie trays with parchment paper or aluminum foil. Spread the pine nuts onto a jelly-roll pan lined with waxed or parchment paper.
• Break the almond paste into chunks and place in the bowl of a food processor. Add the sugar and process until the mixture is homogenous, stopping once to scrape down the bowl using a rubber spatula. Add the egg whites and process until smooth. Scrape again and process for a few more seconds.
• The mixture will be sticky, but with a light touch and moist hands it can be gently rolled. Keep a damp towel nearby to wipe and wet your hands. Using damp hands, round the mix into scant 1-inch balls and drop the balls onto the tray of pine nuts. Once you have 3 to 4 balls formed, roll them in the nuts to cover completely. Place about 16 balls 1 1/2-inches apart on the prepared baking sheets.
• Bake the first tray while preparing the second, until the cookies are pale golden, and puffy, about 25 minutes. Place the baking sheets on wire cooling racks and cool the cookies completely before lifting them off. Store in an airtight container for up to 2 days, or freeze for up to 1 week.

COCOA-CINNAMON MACAROONS

Steps:

• Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt and vanilla in a large bowl until combined; fold in the coconut.
• Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

CINNAMON-WALNUT COOKIES

Steps:

• 1. In a medium bowl, whisk together the flour, cinnamon, and salt. In a food processor, process the butter and sugar until light and creamy, about 1 minute. Add the egg and vanilla. Process until fluffy, about 30 seconds. Add the dry ingredients, and pulse until the dough comes together, about 25 seconds. Add the nuts and pulse 6 to 8 times to mix with the dough. Transfer the dough to a bowl, cover and refrigerate until firm enough to handle, about 1 hour. 2. Preheat the oven to 350°. Grease 2 large cookie sheets or line with parchment paper. Shape the dough into 1 1/2-inch balls with your hands. Place the balls onto the cookie sheets, about 1 inch apart. Put cookie sheets in refrigerator about 5 minutes. Flatten each ball with the bottom of a glass to about 1/4-inch thick. Bake 15 minutes or until the cookies are light brown and crisp around the edges. Transfer to a rack to cool. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CINNAMON NUT COOKIES

Steps:

• Preheat the oven to 350°F
• Sift together flour, soda, salt and cinnamon. In a large bowl, cream together butter, sugars and vanilla. Add eggs and beat well. Add flour mixture and beat well. Mix in nuts. Chill.
• Drop by rounded tablespoons onto baking sheet. Press a pecan or walnut half into the center of each cookie if desired. Bake 9 to 11 minutes.

WALNUT COCONUT MACAROON COOKIES

Steps:

• Heat oven to 350ºF.
• Use pulsing action to process nuts in food processor until finely ground. Pulse in sugar and coconut until coconut is coarsely chopped. Pulse in egg whites and vanilla, just until combined.
• Shape tablespoons of dough into oval balls. Place, 2 inches apart, on parchment paper-covered baking sheets; flatten slightly.
• Bake 14 to 18 min. or until firm and bottoms are golden brown.