CAPPUCCINO WALNUT COOKIES
Provided by Nigella Lawson
Categories quick, dessert, side dish
Time 30m
Yield 14 large cookies
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper.
- With an electric mixer or by hand, cream together the butter, sugar and light brown sugar. Beat in the corn syrup and vinegar, then the egg and vanilla; mixture may appear slightly lumpy. Add salt, baking soda and flour, and mix until smooth. Add cappuccino chips and walnuts, and fold in well.
- Using a cookie scoop or a spoon, scoop up 2 tablespoons of dough at a time, and shape into mounds about 2 inches apart on baking sheet. (Dough will probably have to be baked in 2 batches.) Bake each batch, turning sheet halfway through cooking. For chewy cookies, bake till lightly bronzed but still soft at center, about 10 minutes; for crisper cookies, bake 2 minutes longer.
- Cool cookies on baking sheet 3 to 5 minutes before transferring carefully to a wire rack to finish cooling. Store in an airtight container.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 87 milligrams, Sugar 15 grams, TransFat 0 grams
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.
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.
CAPPUCCINO COOKIES
These yummy cooffee treats come from a German cookbook, called "Baked Goods" and really are something special for your cookie tray. You can choose to make other shapes (I tried crescents), but since the cookies spread a lot, I find the balls work best. Please note: Prep time does not include 1 hour chilling time
Provided by Lalaloula
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 7
Steps:
- Dissolve cappuccino powder in hot water. Let cool slightly.
- In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
- Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
- Chill for 1 hour.
- Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
- Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
- Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
- Let dry and enjoy! :).
SPICED CAPPUCCINO KISS COOKIES
This recipe combines two of my favorite flavors: coffee and cinnamon. You can always find them on my holiday treat trays. -Cynthia Messenger, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Beat butter, brown sugar and 1/4 cup sugar until light and fluffy. Beat in egg, espresso powder and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Mix cinnamon and remaining sugar. Shape dough into twenty-four 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Immediately top with chocolate kisses, pressing lightly. Cool slightly on pans before removing to wire racks to cool.
Nutrition Facts : Calories 117 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 46mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
COFFEE & WALNUT CREAM COOKIES (BISCUITS)
These are more of a special occasion treat than an everyday cookie. Also, these are probably more for older tastes than for kids. (A big hit with adults at a recent engagement party.) Don't be scared that it looks like a lot of work - they really aren't that bad! You will need a 5.5cm round cookie cutter. Australian measurements used. Taken from Australian Women's Weekly: Cookies.
Provided by auntchelle
Categories Dessert
Time 1h41m
Yield 18 cookies
Number Of Ingredients 16
Steps:
- Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
- Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
- Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
- Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
- When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
- Spread the top of each cookie with icing and top with a walnut half.
- Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
- Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
Nutrition Facts : Calories 325.6, Fat 20.5, SaturatedFat 9.7, Cholesterol 49.2, Sodium 47.2, Carbohydrate 33.4, Fiber 1.2, Sugar 18.6, Protein 3.8
WALNUT CAPPUCCINO BISCOTTI
Recipe courtesy of the California Walnut Commission. If you want to go all out use Recipe #91909. These are wonderful on the Christmas cookie trays or anytime you just want a delicious cookie!
Provided by Annacia
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350º F.
- In a mixer bowl using a paddle attachment, mix all of the ingredients until a sticky dough is formed.
- Place dough onto a floured surface.
- Divide evenly into two pieces.
- Roll the dough into two 12 inch logs.
- Place on a parchment-lined or greased baking sheet and pat the logs down flat, approximately 3 1/2 inches wide.
- Bake the logs until they spring back when pressed lightly (start checking at 10 minutes).
- Allow the logs to cool, then using a bread knife, cut into biscotti about 1/2 inch thick.
- Arrange the biscotti on the baking sheet, flat on their side.
- Bake again, at 350º F, for 8 more minutes. Let cool.
- Store in an airtight container.
Nutrition Facts : Calories 70.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 13.3, Sodium 31.5, Carbohydrate 10.8, Fiber 0.4, Sugar 5.4, Protein 1.5
CAPPUCCINO CHIP COOKIES
My teenaged daughter loves these cookies! Cappuccino chips available from King Arthur Flour Catalog.
Provided by cookieswap
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375F degrees.
- Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
- Add butter, egg, and vanilla.
- Mix until all is blended.
- Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
- Bake for 12 to 15 minutes.
- Cool 5 minutes on baking sheet.
- Remove to racks to finish cooling.
Nutrition Facts : Calories 86.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 106.8, Carbohydrate 11.6, Fiber 0.2, Sugar 6.5, Protein 1
WALNUT COFFEE COOKIES
These delicious cookies have a wonderful texture -- somewhat sandy, like a rich shortbread cookie, but a little more crunchy-firm, almost like biscotti. The walnuts play a starring role, appearing in the dough and as a rolled-in coating. Frankly, these are perhaps more of an adult cookie than one kids will clamor for, because they're a tad less sweet than many cookies. But that's not necessarily a bad thing, is it?
Provided by Annacia
Categories Dessert
Time 37m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1 1/4 cups of the walnuts, the flour, baking powder, and salt in a food processor.
- Pulse the machine repeatedly until the nuts are chopped into very fine pieces.
- Set aside.
- Finely chop the remaining nuts by hand and set them aside in a small bowl.
- Using an electric mixer, cream the butter until smooth, gradually adding the sugar. Beat in the egg, then stir in the vanilla and coffee.
- Add the dry mixture to the creamed ingredients, stirring the dough with a wooden spoon until evenly combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Adjust one oven rack so it is in the center position.
- Preheat the oven to 350°F.
- Get out 1 or 2 large baking sheets and butter them lightly or line with parchment.
- Pinch off pieces of dough and roll into balls 1 1/4-inches in diameter.
- Roll in the finely chopped nuts and place on the cookie sheet/s, leaving a little room between them.
- Bake -- one sheet at a time -- for 16 to 18 minutes, until firm to the touch.
- Cool briefly on the sheet, then transfer to a cooling rack to finish cooling. Store in an airtight container.
Nutrition Facts : Calories 149.1, Fat 10.5, SaturatedFat 3.1, Cholesterol 17.9, Sodium 59.9, Carbohydrate 12.6, Fiber 0.8, Sugar 6.5, Protein 2.5
MOCHA WALNUT CHRISTMAS COOKIES
Make and share this Mocha Walnut Christmas Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 10m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Melt over hot (not boiling) water, 1/2 cup chocolate morsels.
- Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside.
- In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy.
- Add egg and melted chips; mix well.
- Gradually add flour mixture, stir in remaining chocolate chips and walnuts.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake at 350° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 107.2, Fat 5.9, SaturatedFat 2.1, Cholesterol 4.7, Sodium 97.5, Carbohydrate 13.9, Fiber 0.7, Sugar 9.9, Protein 1.2
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