Midwestern Walnut Frosties Recipes

WALNUT FROSTIES

Steps:

• 1. 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
• 2. 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!!

WALNUT FROSTIES

Steps:

• 1. Mix all ingredients, top 7 listed.
• 2. Roll into one inch balls and place two inches apart on an ungreased cookie sheet. Mix the three topping ingredients.
• 3. Make thumb print indents on top of each cookie and place a small spoon of topping mix in the depression.
• 4. Bake at 350 for 12-14 minutes.

WALNUT FROSTIES

Steps:

• 1. Preheat to 350. Combine all cookie ingredients. Blend well using a mixer.
• 2. Shape into one inch balls and place two inches apart on ungreased cookie sheet. Make a depression in center of each cookie. I use the back of a teaspoon.
• 3. Combine topping ingredients and place a teaspoonful in each cookie.
• 4. Bake 12-14 minutes or until lightly browned

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.

FROSTY STRAWBERRY DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely.
• Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated.
• Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.

QUICK FROSTED WALNUTS

Steps:

• Put 250g granulated sugar and 50ml water in a pan and set over a medium heat. Cook until the sugar dissolves and is just beginning to colour. Add 200g toasted walnuts and stir until the sugar crystallises, covering the nuts. Pour onto a tray and leave to cool before breaking up to serve.

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.

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 FROSTING

Steps:

• Combine egg whites, sugar, water, and cream of tartar in in the top of a double boiler over simmering water. Beat at low speed until mixture reaches 140 degrees F (60 degrees C). Do not stop beating while checking temperature, otherwise egg whites will overcook. Beat on high speed until mixture reaches 160 degrees F (71 degrees C), 2 to 4 minutes.
• Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to 5 minutes.
• Place a large dollop of the beaten egg white mixture in a separate bowl. Add butter and beat until well combined. Continue beating in dollops of egg white mixture until all egg white is incorporated and frosting is smooth and fluffy. Use to frost any cake; garnish with black walnuts.

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 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.