BLACK WALNUT COOKIES
I grew up eating these soft, chewy bites of Heaven. We would collect black walnuts in the country, bring them home and drive the car back and forth over them in the driveway to remove the tough skin, then let the nuts dry out for a couple of months before cracking them with a hammer and painstakingly picking the meat out with a nutpick. It was a difficult and time consuming task, so we chose the recipes we used them for wisely. Now I just go to the store and buy them by the bag...
Provided by NanciY
Categories For Large Groups
Time 1h25m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients and whisk together well.
- Add nuts and toss to coat. Set aside.
- Cream butter or margerine, add sugar and beat until very fluffy.
- Add eggs, one at a time, beating well after each.
- Add vanilla.
- Alternate milk and flour mixture in thirds, beating just until combined.
- Cover and refrigerate 1 hour.
- Drop by tablespoon onto a cookie sheet lined with parchment, leaving at least 2" between.
- Bake at 375' for 10-12 minutes or until golden.
Nutrition Facts : Calories 240.8, Fat 11.5, SaturatedFat 5.3, Cholesterol 36.5, Sodium 256.2, Carbohydrate 31.5, Fiber 0.8, Sugar 16.8, Protein 3.9
BLACK WALNUT COOKIES
Another recipe from my grandmother. I usually make these at Christmas as well - trying to create a yearly tradition of baking certain cookies.
Provided by Caryn
Categories Dessert
Time 20m
Yield 4 dozen brownies
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1497.6, Fat 68.2, SaturatedFat 31.2, Cholesterol 227.8, Sodium 701.6, Carbohydrate 202.8, Fiber 5.5, Sugar 103.9, Protein 24.1
BLACK WALNUT BUTTER COOKIES
This part of the Show Me State has an abundance of black walnuts, so these cookies certainly represent my region of the country. I created this recipe after a lot of experimentation...my family thinks they're a hit!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, cream butter. Combine the flour, cornstarch and confectioners' sugar; add to butter and mix well. Stir in walnuts. , Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. , Bake at 300° for 20-25 minutes or until set. Remove to wire racks to cool. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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.
OLD-FASHIONED BLACK WALNUT COOKIES RECIPE
These old-fashioned black walnut cookies are made with butter and brown sugar. The cookies are dipped in granulated sugar before baking.
Provided by Diana Rattray
Categories Cookies and Candy Snack Dessert
Time 29m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108 kcal, Carbohydrate 15 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 11 g, Fat 5 g, ServingSize 36 cookies (36 servings), UnsaturatedFat 0 g
POLVORONES: GROUND WALNUT COOKIES
Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.
Provided by Marcela Valladolid
Time 2h8m
Yield about 4 dozen
Number Of Ingredients 6
Steps:
- Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
- Preheat the oven to 325 degrees F.
- Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.
KOURABIEDES (GREECE): WALNUT SUGAR COOKIES
These are a Greek celebration cookie - while they're most popular at Christmas, you also see them at weddings, Easter and other holidays as well. They're almost always served with a powdered sugar topping; at Christmas, it's traditional to stick a whole clove in the top to represent the gift of spices that the Three Wise Men brought to Bethlehem.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
- Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
- In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
- At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
- With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
- Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.
- Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
- Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar.
- Cook's Note: If you can't find orange flower water, try specialty stores or online.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
BLACK WALNUT REFRIGERATOR COOKIES
Make and share this Black Walnut Refrigerator Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time P1DT9m
Yield 8 dozen
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine flour, sugar, butter, eggs, baking soda, cream of tartar, salt and vanilla.
- beat at low speed, scraping bowl often.till well mixed.about 3-4 minutes.
- stir in nuts.
- divide dough in half --
- shape each half into a 12x2" roll.
- wrap in waxed paper.refrigerate till firm.at least 2 hours.or overnight.
- preheat oven to 350*.
- cut rolls into 1/4" slices.
- place 1" apart on ungreased cookie sheet.
- bake 9-12 minutes or light golden brown.
- remove from sheets immediately --
- cool on wire racks completely.
Nutrition Facts : Calories 491.5, Fat 33.9, SaturatedFat 15.6, Cholesterol 113.9, Sodium 412.4, Carbohydrate 37.7, Fiber 2.3, Sugar 0.5, Protein 10.4
FAVORITE BLACK WALNUT COOKIES
An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.
Provided by Terri McDougal
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 8
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!
Nutrition Facts : Calories 229.9 calories, Carbohydrate 29.8 g, Cholesterol 35.8 mg, Fat 11.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 186.4 mg, Sugar 17.4 g
WALNUT BUTTER
If you get tired of store-bought peanut butter and almond butter, why not make your own walnut butter? It's so easy! Mollie Katzen adds a little cinnamon and honey! It's best to refrigerate since there are no preservatives.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 15m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spread nuts in one layer on a baking sheet. Toast until fragrant and lightly colored, about 10 minutes. Stir about halfway through the baking time.
- Add nuts to a food processor, discarding any dried skin and dust. Add the salt and chop the nuts finely. With the motor running, drizzle in the oil. Whirl until the nuts are ground into butter, stopping to scrape down the sides two or three times.
Nutrition Facts : Calories 110.6, Fat 11.2, SaturatedFat 1.1, Sodium 145.6, Carbohydrate 2, Fiber 1, Sugar 0.4, Protein 2.2
BLACK WALNUT COOKIES
Black walnuts have a more distinctive flavor than the traditional English walnuts. Black walnuts have a short shelf life and it's best to store them in the freezer.-Doug Black, Conover, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER WALNUT COOKIES
This is a recipe I came across a while back, and really enjoyed. Unfortunately I never wrote down how many it made, so I'm not able to tell you this detail. If you make them and find out before I make them again, please let me know how many it makes! :) Thanks! Enjoy
Provided by love4culinary
Categories Dessert
Time 25m
Yield 4 batches
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a mixing bowl, beat your butter, sugar, egg, vanilla, and salt until light and fluffy.
- In another bowl combine flour and finely ground walnuts.
- Little by little add flour mixture to butter mixture; mix until thoroughly combined.
- Cover your dough and refrigerate it for at least 1 hour.
- Take a quarter of your dough at a time out of your refrigerator, and roll it out to a quarter inch thickness.
- With a lightly floured glass rim, or any other desired shape you wish to use, and cut your cookies out and place on an parchment lined cookie sheet and bake in preheated oven for 8-10 minutes until they are just lightly browned.
- Remove the tray from the oven and immediately remove the cookies to a wire rack to cool completely.
BLACK WALNUT COOKIES (ENGLISH WALNUT)
My wife in the baker in the family. She makes these every year for Christmas. Fair warning this makes about between 8 to 10 dozen depending on how thin you slice the bars. I made an educated guess on the fridge time since she makes these and puts them in the fridge then moves onto the next type of cookie dough.
Provided by Thndrus
Categories Bar Cookie
Time 5h5m
Yield 8-10 dozen
Number Of Ingredients 8
Steps:
- cream butter and both sugars together.
- add eggs.
- add dry ingredients.
- mix well.
- add walnuts.
- form into 1/2 inch x 3 inch x 12 inch bars and wrap in wax paper.
- place wrapped bars on cookie sheet in refridgerator for at least 4 hours to harden for slicing.
- Slice bars into 1/4 inch cookie slabs and place on cookie sheet.
- bake at 450 deg. F for 5-6 minute bottoms should be golden brown and crispy.
Nutrition Facts : Calories 717, Fat 34.3, SaturatedFat 15.9, Cholesterol 113.9, Sodium 335.4, Carbohydrate 95.6, Fiber 2.5, Sugar 52.1, Protein 9.7
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