Chipless Pecan Walnut Cookies Food

CHOCOLATE CHIPLESS COOKIES

Steps:

• Preheat oven to 375°F. Line a sheet pan with parchment paper.
• In a small saucepan set over medium heat, melt the butter. Continue to cook the butter until it turns golden brown, stirring frequently, about 3 minutes. Remove from heat and let cool for a few minutes.
• Pour browned butter into a large bowl and add the sugar, brown sugar, and vanilla. Stir with a wooden spoon until combined. Add the egg and egg yolk, stirring for 30 seconds after each. Let batter rest for about 5 minutes, then stir vigorously for about 30 second. Batter should lighten in texture and color.
• In a separate bowl, combine the flour, baking soda, and salt. Add to the cookie batter all at once and stir until no streaks of flour remain.
• Drop dough by rounded tablespoon onto the prepared sheet pan. Bake until cookies turn golden around the edges but centers aren't completely set, about 9-11 minutes. Let cool 5 minutes on the pan, then transfer to a wire rack to cool completely.

MAPLE-WALNUT COOKIES

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.

BROWN SUGAR WALNUT OR PECAN COOKIES

Steps:

• Gather the ingredients. Preheat oven to 375 F.
• Cream butter and sugar together until light; add vanilla and eggs; beat well.
• Dissolve soda in milk; add to the creamed mixture with the flour, salt and chopped walnuts or pecans. Blend well.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto a lightly greased baking sheet then sprinkle granulated sugar over cookies and put a walnut or pecan half on each one.
• Bake for 8 to 10 minutes, until lightly browned.
• Serve and enjoy!

MILK CHOCOLATE CHIP-PECAN COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer 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 milk chocolate chips and pecans.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange 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 until the cookies 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 COOKIES (POLVORONES)

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.

CHIPLESS PECAN WALNUT COOKIES

Steps:

• PREHEAT oven to 375 degrees. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in pecans, walnuts, and cereal. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. FOR HIGH ALTITUDE BAKING(5,200 FEET): INCREASE flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake for 8 to 10 minutes.

THE CHEWY

Steps:

• Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
• Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
• Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
• Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
• Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
• Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

PECAN WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• In a bowl mix together margarine, brown sugar and white sugar until light and fluffy. Beat in eggs, one at a time, and vanilla.
• Stir in oatmeal.
• Sift flour, baking powder, baking soda into the mix. Stir together until combined.
• Add in pecans and white chocolate chips.
• Bake at 375°F for 10-12 minutes or until done to your liking.
• *I like a soft chewy cookie so I usually bake 9-10 minutes. They will firm up on the tray if you let them cool a few minutes before removing them. A longer bake will produce a crisper cookie.

CHOCOLATE CHIP MAPLE-PECAN COOKIES

Steps:

• Set oven to 375°.
• Line 2 cookie sheets with parchment or wax paper.
• In a small bowl whisk together flour, baking soda and salt.
• In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes).
• Add in eggs one at a time then egg yolk beating until creamy.
• Beat in the maple extract.
• Reduce the speed to low and add in the flour mixture until JUST blended.
• Stir in chocolate chips and pecans.
• Chill the dough for about 2 hours until semi-firm, or up to 24 hours.
• You can scoop the dough onto baking sheets and freeze to use later if desired.
• Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart.
• Flatten mounds into 3-inch rounds using moistened palm of your hand.
• Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches).
• Bake 1 sheet at a time for about 13-15 minutes.
• Transfer the cookies to a rack to cool and continue with remaining cookies.