CRISP WALNUT COOKIES
"This is a terrific way to bake fresh cookies in minutes," assures Alice Walcher of North Fairfield, Ohio. Easy one-bowl preparation results in yummy treats that are crisp and chewy at the same time.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, oats and sugar. Beat in oil, eggs and vanilla. Stir in walnuts. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 169 calories, Fat 10g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERSCOTCH-WALNUT COOKIES
Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
GINGER PEAR CRISP
Gingersnap cookie crumbs are the base of the sweet, nut-filled crumble that tops this pear crisp.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Crisps and Crumbles Recipes Pear Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
- Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
- Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 67 g, Cholesterol 19.1 mg, Fat 14.6 g, Fiber 3.9 g, Protein 3 g, SaturatedFat 5.7 g, Sodium 120.3 mg, Sugar 25.1 g
CRISP GINGER COOKIES
These cookies are delicious and an ideal accompaniment to baked apples. Prep time does not reflect the time needed to chill the dough.
Provided by MarieRynr
Categories Dessert
Time 40m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, combine the butter and sugar.
- Using an electric mixer set on medium speed, beat until the mixture is fluffy and light.
- Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses.
- To another, smaller bowl, sift together the flour, soda, salt and ground ginger.
- With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition.
- Stir in the candied ginger and pecans.
- Turn the dough out onto a lightly floured work surface.
- Knead briefly, then divide into 2 equal portions.
- Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter.
- Wrap each log separately in plastic wrap and chill about two hours.
- Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper.
- On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick.
- Place the dough rounds 1 inch apart on the prepared baking sheets.
- Bake until golden, 8 to 10 minutes.
- Set on a wire rack to cool completely.
Nutrition Facts : Calories 105.8, Fat 5.6, SaturatedFat 2.5, Cholesterol 13.4, Sodium 93.3, Carbohydrate 13.3, Fiber 0.5, Sugar 7.3, Protein 1.1
BROWN SUGAR GINGER CRISPS
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
- Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.
CRANBERRY CRISPS
I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
BEST CHOCOLATE CHIP WALNUT COOKIES
Make and share this Best Chocolate Chip Walnut Cookies recipe from Food.com.
Provided by Honeybeee
Categories Drop Cookies
Time 24m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside.
- Preheat oven to 375 degrees.
- In mixer bowl combine butter and sugars; beat until fluffy and well blended.
- Beat in egg.
- Add vanilla and mix well.
- Gradually add flour mixture until just blended.
- Stir in chocolate chips and walnuts (if used).
- Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets.
- Bake until cookies are well browned (12 to 14 minutes).
- Cool on wire racks.
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
CRISP GINGERBREAD COOKIES
These crunchy, spiced cookies are just right for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 large cookies
Number Of Ingredients 12
Steps:
- In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
- In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
- Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.
SWEET OAT-WALNUT CRISPS
Think of these as cracker-like cookies that are sweet enough to serve with afternoon tea but hearty enough to spread with cheese. The versatile, unassuming crisps were a surprise favorite in the test kitchen. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a bowl, toss together oats, flour, brown sugar, baking soda, salt, walnuts, and flaxseeds. Add butter; work in with your fingers or a pastry blender until small pea-size clumps form. Stir in sour cream just until combined.
- Roll dough between two sheets of parchment into a 12 1/2-by-12-inch rectangle, 1/8-inch thick. Using a sharp knife or a pizza wheel, cut into 4-by-1 1/2-inch rectangles. Transfer to parchment-lined baking sheets, about 1/2 inch apart; freeze 10 minutes.
- Bake, rotating sheets halfway through, until crisp and golden along edges, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely. Serve with cheese. Crisps can be storedin an airtight container at room temperature up to 5 days.
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