BUTTERSCOTCH-WALNUT COOKIES
Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
WALNUT TASSIES
This is a traditional Christmas cookie made every year at our annual cookie baking weekend!
Provided by Karyn
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat sweet butter and cream cheese together in a bowl with an electric mixer until smooth and creamy. Gradually stir flour into butter until forming a dough. Shape dough into 1-inch balls and place into 3/4-inch muffin cups. Press dough into the bottom and sides of each muffin cup.
- Mix brown sugar, walnuts, melted butter, eggs, and vanilla extract together in a separate bowl. Spoon about 1 teaspoon of walnut filling into the dough cups.
- Bake in the preheated oven until edges of cookies are lightly browned and filling is cooked through, about 25 minutes.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 14.9 g, Cholesterol 36.8 mg, Fat 10.4 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.2 g, Sodium 65.7 mg, Sugar 9.1 g
WALNUT COOKIES (POLVORONES)
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
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.
NANCY'S WALNUT STICK COOKIES
My mom, Nancy Long, makes these delicious walnut stick cookies at Christmas time. Everybody loves them!
Provided by Gingerbread Lady
Categories Bar Cookie
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In a bowl, cream the shortening and dark brown sugar together.
- Add beaten eggs to the sugar mixture.
- Add the vanilla and nuts.
- Add the flour, salt, and baking powder.
- Spread the mixture evenly in a 12 x 6 greased pan.
- Bake for 30 minutes in a 350 oven.
- Cool and cut into 1 x 3 inch sticks.
- Roll sticks in white powdered sugar.
Nutrition Facts : Calories 253.2, Fat 11.9, SaturatedFat 2.3, Cholesterol 26.4, Sodium 134.7, Carbohydrate 34.1, Fiber 0.9, Sugar 21, Protein 3.5
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
WALNUT COOKIES II
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
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
NANCY'S OATMEAL COOKIES
Make and share this Nancy's Oatmeal Cookies recipe from Food.com.
Provided by pmbrenn
Categories Dessert
Time 50m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Nancy's note's on Oatmeal cookies; they are called Melanie's Breakfast Scottish Oat Cakes.
- Cream together 2/3 cups butter, 2/3 cups shortening, 1 cup brown sugar.
- 3 cups oatmeal (quick oats work best).
- 1 cup all purpose flour.
- 1 cup oat flour.
- 1/4 tsp salt 1/2 tsp baking soda.
- Work the dough until just mixed and crumbly. Add 1/4 to 1/3 Celsius water slowly as needed and keep mixing a few minutes more until dough comes together in a solid mass, not too dry (where it crumbles from the spoon) and not to wet and sticky.
- (note: the water is important to the crispiness of the oat cakes. If the dough is too wet, add a little more flour rather than omit the water.).
- Scoop the dough by large tablespoons (1 oz. to 2 oz. portions) onto ungreased cookie sheet. Press flat with fingers to 1/4 to 1/2 inch thick. Bake at 350 - 375 degrees for 15 - 20 minutes until golden. Cool briefly and use a spatula to move oatcakes to a cooling rack.
- This recipe makes about 40 small or 20 large oatcakes. Store in a tin to keep crisp.
- Note from Nancy - I rolled the dough into about 1.5" balls and then pressed them flat. I also think the recipe needs more salt. I put in 1/2 teaspoons.
- See you in TX next year!
- Nancy Nieser.
Nutrition Facts : Calories 245.4, Fat 14, SaturatedFat 5.8, Cholesterol 16.3, Sodium 119.3, Carbohydrate 28, Fiber 2, Sugar 11, Protein 3.1
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