Chipless Pecan Walnut Cookies Recipes

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BROWN SUGAR WALNUT OR PECAN COOKIES



Brown Sugar Walnut or Pecan Cookies image

These brown sugar cookies are made with chopped walnuts and a walnut half on each cookie and have a slight crunch.

Provided by Diana Rattray

Categories     Cookies and Candy

Time 25m

Yield 36

Number Of Ingredients 11

1/2 cup butter
1 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla
1/4 cup milk
3/4 teaspoon baking soda
2 cups flour
3/4 cup walnuts or pecans (chopped)
Dash salt
1/2 cup granulated sugar (for sprinkling on cookies)
36 walnut (or pecan) halves

Steps:

  • Gather the ingredients. Preheat oven to 375 F.
  • Cream butter and sugar together until light; add vanilla and eggs; beat well.
  • Dissolve soda in milk; add to the creamed mixture with the flour, salt and chopped walnuts or pecans. Blend well.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto a lightly greased baking sheet then sprinkle granulated sugar over cookies and put a walnut or pecan half on each one.
  • Bake for 8 to 10 minutes, until lightly browned.
  • Serve and enjoy!

Nutrition Facts : Calories 881 kcal, Carbohydrate 28 g, Cholesterol 32 mg, Fiber 8 g, Protein 20 g, SaturatedFat 9 g, Sodium 86 mg, Fat 84 g, ServingSize 36 servings, UnsaturatedFat 70 g

CHIPLESS PECAN WALNUT COOKIES



CHIPLESS PECAN WALNUT COOKIES image

Categories     Cookies     Berry     Dessert     Bake

Yield Makes about 5 dozen cookies.

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup rice crispies cereal

Steps:

  • PREHEAT oven to 375 degrees. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in pecans, walnuts, and cereal. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. FOR HIGH ALTITUDE BAKING(5,200 FEET): INCREASE flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake for 8 to 10 minutes.

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