Walnut Cookies Recipes

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WALNUT COOKIES II



Walnut Cookies II image

I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.

Provided by Kate

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 22m

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ teaspoon baking soda
1 egg
1 teaspoon vanilla extract
½ cup butter, softened
¾ cup chopped walnuts

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.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 28.3 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 89.5 mg, Sugar 17.5 g

WALNUT COOKIES



Walnut Cookies image

The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 25 sandwich cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 ounces (1 1/2 sticks) unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg yolk
1 tablespoon walnut liqueur
Confectioners' sugar, for mold
Chocolate-Walnut Filling

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.

WALNUT COOKIES (POLVORONES)



Walnut Cookies (Polvorones) image

In Spain and Latin America polvorones are cookies for celebrations. Marcela Valladolid uses walnuts instead of the more traditional pecans but keeps the crumbly quality that characterizes these universally popular cookies.

Provided by Marcela Valladolid

Categories     dessert

Time 1h10m

Yield 24 cookies

Number Of Ingredients 6

2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/2 cup ground walnuts
1/2 cup powdered sugar, plus more for serving

Steps:

  • With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, and then the chopped and ground walnuts. Remove the dough from the bowl and form into a large disc. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  • Remove the chilled dough from the refrigerator. Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces. Roll each piece of dough between your palms into 2-inch balls. Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart. Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
  • Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the confectioners' sugar. Transfer the sugarcoated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store them in an airtight container at room temperature.) Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.

CHOCOLATE WALNUT COOKIES



Chocolate Walnut Cookies image

This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.

Provided by Food Network

Categories     dessert

Time 1h27m

Yield 48

Number Of Ingredients 12

2 1/2 cups unbleached flour
3/4 cup unsweetened cocoa
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
4 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup walnuts, finely chopped
14 ounces bittersweet chocolate, melted
2/3 cups milk
1 1/2 cups confectioners' sugar

Steps:

  • In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

MOCHA WALNUT CHRISTMAS COOKIES



Mocha Walnut Christmas Cookies image

Make and share this Mocha Walnut Christmas Cookies recipe from Food.com.

Provided by Tonkcats

Categories     Drop Cookies

Time 10m

Yield 40 serving(s)

Number Of Ingredients 11

1 (12 ounce) package semi-sweet chocolate chips
2 tablespoons instant coffee
2 tablespoons boiling water
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup walnuts, chopped
3/4 teaspoon baking soda

Steps:

  • Preheat oven to 350°.
  • Melt over hot (not boiling) water, 1/2 cup chocolate morsels.
  • Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside.
  • In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy.
  • Add egg and melted chips; mix well.
  • Gradually add flour mixture, stir in remaining chocolate chips and walnuts.
  • Drop by rounded tablespoonfuls onto ungreased cookie sheet.
  • Bake at 350° for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 107.2, Fat 5.9, SaturatedFat 2.1, Cholesterol 4.7, Sodium 97.5, Carbohydrate 13.9, Fiber 0.7, Sugar 9.9, Protein 1.2

HUNGARIAN WALNUT COOKIES



Hungarian Walnut Cookies image

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL WALNUT COOKIES



Oatmeal Walnut Cookies image

These yummy cookies, from Marjorie Ferrin of Colorado Springs, Colorado, are perfect with an afternoon cup of coffee or glass of milk.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 14 cookies.

Number Of Ingredients 10

1/3 cup shortening
3 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
1/2 cup quick-cooking oats
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts

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.

Nutrition Facts :

OATMEAL WALNUT COOKIES



Oatmeal Walnut Cookies image

Quick and easy recipe. These can be stored in an airtight container but they are best served warm. From the Jan Feb 04 issue of Cooking Light.

Provided by Mrs.Habu

Categories     Drop Cookies

Time 22m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup oats
1/4 teaspoon salt
2/3 cup golden raisin
1/4 cup chopped toasted walnuts

Steps:

  • Preheat oven to 350°F.
  • Place first 5 ingredients in a large bowl.
  • Beat with a mixer at medium speed until well blended.
  • Add flour, oats and salt to egg mixture; beat well.
  • Stir in the raisins and walnuts.
  • Drop by level tablespoons, 1 1/2" apart, onto a baking sheet coated with cooking spray.
  • Bake for 12 minutes or until lightly browned.
  • Remove from oven.
  • Let stand 2 minutes then remove from baking sheet and cool on wire racks.

BEST CHOCOLATE CHIP WALNUT COOKIES



Best Chocolate Chip Walnut Cookies image

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

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

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.

WALNUT COOKIES



Walnut Cookies image

Provided by Marian Burros

Categories     easy, quick, dessert

Time 20m

Yield About 40 cookies

Number Of Ingredients 4

4 yolks of extra large eggs
8 tablespoons granulated sugar
3 1/2 cups coarsely chopped walnuts
Grated rind of 1 lemon (optional)

Steps:

  • Preheat oven to 325 degrees.
  • Beat egg yolks with sugar until very thick and almost white.
  • Mix chopped walnuts and lemon rind into yolk mixture.
  • Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
  • Bake for about 10 minutes or until cookies are dry and firm.
  • Remove from sheet when cool.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 3 grams, TransFat 0 grams

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