Walnut Frosties Cookies Recipes

HARVEST WALNUT COOKIES

Steps:

• Vanilla Dough preparation:
• Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
• Chocolate Dough preparation:
• Beat cake mix, oil, melted butter, egg, and vanilla in large bowl until dough forms. Stir in walnuts.
• Cookie preparation:
• Preheat oven to 400 degrees F.
• Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. Transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days, or freeze up to 3 months.

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.

MAGIC WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Line baking sheets with parchment paper.
• In a small bowl mix together the egg whites, sugar, and nuts until well blended. Drop dough by teaspoonfuls, three inches apart, onto the lined cookie sheets. Using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. Bake for 8 to 10 minutes in the preheated oven. Cookies should be lightly browned. Let cool slightly before removing from sheets. If the cookies are stuck, they need to be baked a little longer.
• In a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. This can also be done over a double boiler. Spread the chocolate onto the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.

WALNUT FROSTIES COOKIES

Steps:

• Cookie Dough: Combine butter or margarine, brown sugar, egg and vanilla; beat until creamy. Sift flour, baking soda and salt, gradually adding to sugar mixture. Cover and store in refrigerator while preparing filling.
• Filling: Mix walnuts, brown sugar and sour cream until creamy.
• Cookie preparation: Shape cookie dough into 1-inch balls and place on lightly greased cookie sheet, leaving 1 1/2 inches between each cookie to allow spreading. Make a depression in the center of each cookie and spoon in filling.
• Bake in preheated 350 degrees F oven for 10 minutes.

FROSTED PUMPKIN-WALNUT COOKIES

Steps:

• Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Stir in pumpkin and vanilla.
• Combine flour, baking powder, salt, and pumpkin pie spice.
• Gradually add to creamed mixture, mixing well.
• Stir in walnuts.
• Chill for at least 1 hour or until ready to bake.
• Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
• Bake at 375F for 11-12 minutes.
• Cool on wire racks.
• Frost with Maple Frosting.
• (Maple Frosting).
• Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
• Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
• Add maple extract, and beat well.

WALNUT FROSTIES

Steps:

• Cream together butter and sugar until light and fluffy. Blend in egg and vanilla. Add flour, baking soda, and salt and mix well. Drop by teaspoonful onto lightly greased cookie sheet. Make a well in center of each cookie. Filling: 1 c. finely chopped walnuts; 1/2 c. brown sugar, 1/4 c. sour cream
• To prepare filling, combine all ingredients and stir until well mixed. Spoon 1 tsp. filling into well of each cookie. Bake at 350 degrees for 10 - 12 minutes or until golden brown. ENJOY!!

MIDWESTERN WALNUT FROSTIES

Steps:

• Preheat the oven to 350°F.
• In a bowl, combine all the ingredients for the cookie layer with a pastry blender or pulse in a food processor.
• Pat into a buttered 12x7-inch flat glass baking dish.
• Bake until golden.about 10 minutes.
• While the first layer is baking, prepare the filling.
• In a mixing bowl, beat the eggs and the vanilla until the eggs are pale yellow, about 2 minutes.
• In another bowl, combine the brown sugar, flour, baking powder, salt, walnuts, and coconut.
• Add to the egg mixture and blend.
• Cool the baked first layer for 5 minutes, then pour the walnut coconut mixture over the crust and bake for 25 minutes or until the top is golden and the center is done.
• Transfer to a wire rack and cool completely before frosting.
• To prepare the frosting while the layers cool, all the frosting ingredients in a small bowl, until smooth.
• Spread over the top of the cooled cookie.
• Allow to stand for 1 hour, then cut into squares.
• Store in layers separated by plastic wrap in an air tight container.

WALNUT BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
• Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
• Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

WALNUT COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes. Let cool on wire racks.

WALNUT FROSTIES

Steps:

• Preheat oven to 350 degrees F. Combine flour, salt, and baking soda in a separate bowl, set aside. Cream together the butter and 2 cups brown sugar. Add the eggs and vanilla. Mix well. Add the flour mixture a little at a time, mix well. The mixture will be stiff. In a separate bowl mix together the walnuts, 1 cup brown sugar and the sour cream (this is your filling).
• Shape the dough into 1 inch balls, and place 2 inches apart on an ungreased cookie sheet. Make a thumb print depression in the cookie dough. Place 1 tsp. of filling into each depression.
• Bake for 12-14 minutes or until edges are golden brown. Let cool on cookie sheet for 1 minute. Remove to cooling rack to finish cooling.

BLACK WALNUT COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
• Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.

CRISP WALNUT COOKIES

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.

WALNUT SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in water. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in walnuts. Roll into 1-in. balls. , Place 1 in. apart on ungreased baking sheets. Coat bottom of a glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed., Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes. Remove to wire racks; cool completely., For filling, in a small bowl, beat cream cheese and butter until fluffy. Gradually add confectioners' sugar and orange peel; beat until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

WALNUT REFRIGERATOR COOKIES

Steps:

• In a large mixing bowl, combine flour, both sugars, salt and baking soda.
• Add butter, egg and vanilla. Beat with an electric mixer until blended.
• Stir in walnuts.
• Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
• When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
• Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.