Nutty Cookies Cream Dessert Recipes

NUTTY CRISPY SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
• Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.

NUTTY CREAM CHEESE TASSIES

Steps:

• In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed 2 minutes or until well blended. On low speed, beat in flour until soft dough forms. Cover; refrigerate 1 hour.
• Heat oven to 350°F. Shape dough into 24 (1-inch) balls. Press in bottoms and up sides of 24 ungreased mini muffin cups. In small bowl, mix brown sugar, honey, melted butter, salt and egg with whisk. Stir in walnuts and pistachios. Spoon filling evenly into dough-lined cups, filling three-fourths full.
• Bake 22 to 24 minutes or until filling is set and edges of cups are golden brown. Immediately run knife around edges of cookies to loosen. Cool 10 minutes; remove from pans to cooling racks.

NUTTY BUTTER COOKIES

Steps:

• Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
• Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
• Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
• Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.

NUTTY BROWN SUGAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and pecans.
• Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet.
• Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.

COOKIES & CREAM TRUFFLES EASY DESSERT RECIPE BY TASTY

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!

NUTTY COOKIES & CREAM DESSERT

Steps:

• In a large bowl, combine cookie crumbs and butter; set aside 1 cup. Press remaining crumbs into an ungreased 13x9-in. dish. Spread with ice cream. Layer with peanuts, ice cream toppings and whipped topping; sprinkle with reserved crumbs. Cover and freeze until firm. , Remove from the freezer 15 minutes before serving.

NUTTY SANDWICH COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
• Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
• Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.

NUTTY MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees F.
• In a large bowl, using a hand beater, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Gradually add the sugar and beat until the sugar dissolves and stiff peaks form, about 3 minutes. Gently fold in the chopped nuts.
• Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready.
• Cook's Note: Do not bake on humid days. Dye these any color to suit a seasonal event. For orange cookies, add 5 drops of food coloring.

NUTTY FOR OATS COOKIES

Steps:

• Preheat the oven to 350°F
• Lightly grease two baking sheets or line with parchment paper.
• Cream the peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in the eggs.
• Stir in ground oats, oats, and chocolate chips.
• Drop the dough by tablespoonfuls onto the prepared baking sheets.
• Bake the cookies, reversing the pans midway through (top to bottom, bottom to top) until they're barely set and just beginning to brown around the edges, 11 to 13 minutes.
• Remove the cookies from the oven and let them cool completely on the pans.