Coffee Vanilla Walnut Cookies Recipes

OATMEAL WALNUT COOKIES

Steps:

• In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.

VANILLA WALNUT CRESCENTS

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight., Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges., Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents. Sprinkle with remaining nut mixture., Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

WALNUT COOKIES II

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.

WALNUT COFFEE COOKIES

Steps:

• Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
• Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
• Set aside.
• Finely chop the remaining nuts by hand and set them aside in a small bowl.
• Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
• Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
• Adjust one oven rack so it is in the center position.
• Preheat the oven to 350°F.
• Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
• Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
• Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
• Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
• Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.

BROWN SUGAR WALNUT COOKIES

Steps:

• Combine flour, baking powder, soda, and salt, set aside.
• Beat butter, sugars and the egg till creamy. Add vanilla, Mix well.
• Blend in flour mixture, then stir in walnuts.
• Drop by teaspoon full into cookie sheet sprayed with Pam or similar cooking spray.
• Place dough 3 inches apart. Bake at 375° for 10 minutes or until lightly browned. Allow to stand 2 minutes before removing from cookie sheet.

FRESH FIG AND WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
• Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
• Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
• Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.

COFFEE-VANILLA WALNUT COOKIES

Steps:

• Beat butter and 2/3 cup sugar in large bowl with mixer until blended. Add flour, 1 cup nuts, espresso powder, vanilla and salt; mix well. Shape into 12-inch log; roll in remaining nuts. Wrap tightly in plastic wrap. Refrigerate 1 hour.
• Heat oven to 325°F. Unwrap dough; cut into 36 slices. Place, 2 inches apart, on baking sheets. Bake 14 to 16 min. or until cookies are set and bottoms are lightly browned. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
• Mix water and remaining sugar until blended. (Add up to 1 Tbsp. additional water, if necessary, until glaze is of desired consistency.) Drizzle over cookies. Let stand until firm.