Walnut Biscuits Recipes

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.

CRANBERRY-WALNUT BISCUITS

Steps:

• Heat oven to 450°F.
• Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Serve warm.

WALNUT BISCUITS

Steps:

• Preheat oven to 450°F. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Stir in walnuts. Add milk and stir with fork until dough comes together. Gather dough into ball.
• Knead dough gently on floured work surface until smooth, about 10 turns. Pat dough into 9-inch square about 1/2 inch thick. Cut dough into 9 squares. Transfer squares to ungreased baking sheet, spacing 2 inches apart.
• Bake biscuits until puffed and light golden brown, about 15 minutes. Serve warm or at room temperature.

WALNUT COOKIES

Steps:

• Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.
• Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold. Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.
• Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling.

FAVOURITE DATE & WALNUT BISCUITS

Steps:

• Cream butter and sugars. Add vanilla and egg.
• Sift in the flour and salt.
• Add the dates and walnuts, combine well.
• Roll into walnut sized balls and place on lined baking tray. Press down a little.
• Bake in moderate oven for 10 minutes or until lightly browned.
• Cool on wire rack then hide them from children and unexpected guests!

WALNUT COOKIES

Steps:

• Preheat oven to 315°F/160°C.
• Beat the egg, egg yolk, sugar and vanilla until well combined.
• Add the sifted flour and stir until smooth.
• Fold in the chopped walnuts.
• Using a teaspoon, drop dough mixture well apart onto parchment-lined baking tray.
• Flatten slightly with fork.
• Bake for 15-17 minutes (until golden and crisp).
• Allow to cool on trays.