Delicious No Flour Walnut Cookies Recipes

DELICIOUS, NO-FLOUR WALNUT COOKIES

Steps:

• Preheat oven to 325°F.
• Beat egg yolks and sugar until very thick and plain color, for about 5 minutes. Use an electric mixer to speed up the process or your hand will get tired.
• Stir in the vanilla, chopped walnuts and lemon rind into the yolk mixture.
• Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the batter on to the parchment-lined baking sheet 2 inches apart.
• Bake for 10 minute or until cookies are dry and firm. To tell if the cookies are ready, simply look for slight golden edges. Cookies will be soft to touch when ready. (They will completely solidify once cooled).
• Remove from the oven and let cool on the baking sheet for about 5-10 minutes. Remove to wire racks to cool completely.

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.

FLOURLESS CHOCOLATE-WALNUT COOKIES

Steps:

• Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.