Amish Black Walnut Cookies Food

BLACK WALNUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.

OLD-FASHIONED BLACK WALNUT COOKIES RECIPE

Steps:

• Gather the ingredients. Heat the oven to 375 F.
• Grease a large baking sheet or line with parchment paper.
• In a mixing bowl with an electric mixer, cream the brown sugar and butter until light. Add egg and vanilla; beat well.
• In another bowl, combine the dry ingredients-flour, baking soda, and salt-and mix to blend well.
• Add the flour mixture to the creamed mixture along with the black walnuts; mix well.
• Shape the dough into small balls about the size of walnuts.
• Dip the cookie balls in sugar. Place them on the prepared cookie sheet and press with the bottom of a glass to flatten slightly.
• Bake the cookies in the preheated oven for 12 to 15 minutes.

HONEY WALNUT DELIGHTS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.

FAVORITE BLACK WALNUT COOKIES

Steps:

• In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

BLACK WALNUT SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees. Toast nuts on a rimmed baking sheet until fragrant and golden, about 10 minutes. Let cool.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in orange zest. Reduce speed to low; add flour and salt, scraping down side of bowl as needed. Mix in walnuts.
• Divide dough in half, and transfer each to an 8-inch square baking dish, pressing down until flat. Refrigerate for 15 minutes. Prick lines into dough every inch with a fork. Bake until pale golden, about 25 minutes. Remove from oven. Sprinkle Demerara sugar over surface of each. Bake until sugar is set, about 5 minutes. Let stand for 5 minutes. Cut into 2-inch squares while warm. Transfer pans to wire racks, and let cool.

BLACK WALNUT COOKIES I

Steps:

• Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
• Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
• Preheat oven to 400 degrees F (205 degrees C).
• Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.

BLACK WALNUT COOKIES

Steps:

• In a small bowl, combine flour, baking soda, and cream of tarter; set aside.
• In a large bowl, cream butter, sugar, and brown sugar.
• Add beaten eggs; mix well.
• Add dry ingredients; mix well.
• Fold in black walnuts.
• Separate dough into 4 parts.
• Roll each part and pat on ends to make flat.
• Refrigerate overnight or longer.
• Preheat oven to 375°F.
• Grease a baking sheet.
• Slice off cookies from the refrigerated rolls and place on prepared cookie sheet.
• Bake for 5 minutes or until golden light.
• Cool on wire rack.