THREE-INGREDIENT COOKIES
These unbelievably easy -- and gluten-free -- cookies have only three ingredients and are a great way to use up those extra mixed nuts hanging out in your pantry.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 12 cookies
Number Of Ingredients 3
Steps:
- Position a rack in the center of the oven and preheat to 300 degrees F. Line a baking sheet with parchment.
- Pulse the nuts in a food processor until coarsely chopped.
- Beat the egg white in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Gently fold in the sugar and nuts. Spoon leveled tablespoons of the batter onto the prepared baking sheet, about 12 cookies total.
- Bake, rotating halfway through, until golden brown, 25 to 30 minutes. Let cool completely on the baking sheet set on a wire rack.
TRIPLE WALNUT COOKIES
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat".
Provided by YummySmellsca
Categories Frozen Desserts
Time 6h16m
Yield 32 Cookies, 32 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
- Add vanilla, beat in well.
- Add flours, nutmeg and ground walnuts, beating inches
- Fold in the chopped walnuts and currants (if using). [Photo24688]
- Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
- Using damp hands, roll dough into a log about 2" in diameter.
- Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
- When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
- Unwrap one log and roll it in the coarse sugar to coat the sides completely.
- Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
- Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
- Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
- Cool completely on the sheets.
Nutrition Facts : Calories 206.2, Fat 16.5, SaturatedFat 4.9, Cholesterol 14, Sodium 45.8, Carbohydrate 13.1, Fiber 1.2, Sugar 5.4, Protein 2.8
WALNUT COOKIES I
An easy recipe for tasty cookies!
Provided by Monique
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 146 calories, Carbohydrate 15.8 g, Cholesterol 11.6 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 26.9 mg, Sugar 9.1 g
FLOURLESS CHOCOLATE-WALNUT COOKIES
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Provided by Francois Payard
Categories Cookies Chocolate Nut Dessert Bake Christmas Passover Low Carb Vegetarian Kid-Friendly Oscars New Year's Eve Walnut Fall Winter Shower Healthy Christmas Eve Engagement Party Party Potluck Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 60 cookies
Number Of Ingredients 7
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.
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
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