WALNUT FROSTIES COOKIES
Steps:
- Cookie Dough: Combine butter or margarine, brown sugar, egg and vanilla; beat until creamy. Sift flour, baking soda and salt, gradually adding to sugar mixture. Cover and store in refrigerator while preparing filling.
- Filling: Mix walnuts, brown sugar and sour cream until creamy.
- Cookie preparation: Shape cookie dough into 1-inch balls and place on lightly greased cookie sheet, leaving 1 1/2 inches between each cookie to allow spreading. Make a depression in the center of each cookie and spoon in filling.
- Bake in preheated 350 degrees F oven for 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WALNUT FROSTIES
Steps:
- Preheat oven to 350 degrees F. Combine flour, salt, and baking soda in a separate bowl, set aside. Cream together the butter and 2 cups brown sugar. Add the eggs and vanilla. Mix well. Add the flour mixture a little at a time, mix well. The mixture will be stiff. In a separate bowl mix together the walnuts, 1 cup brown sugar and the sour cream (this is your filling).
- Shape the dough into 1 inch balls, and place 2 inches apart on an ungreased cookie sheet. Make a thumb print depression in the cookie dough. Place 1 tsp. of filling into each depression.
- Bake for 12-14 minutes or until edges are golden brown. Let cool on cookie sheet for 1 minute. Remove to cooling rack to finish cooling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MIDWESTERN WALNUT FROSTIES
Make and share this Midwestern Walnut Frosties recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 3 dozen
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- In a bowl, combine all the ingredients for the cookie layer with a pastry blender or pulse in a food processor.
- Pat into a buttered 12x7-inch flat glass baking dish.
- Bake until golden.about 10 minutes.
- While the first layer is baking, prepare the filling.
- In a mixing bowl, beat the eggs and the vanilla until the eggs are pale yellow, about 2 minutes.
- In another bowl, combine the brown sugar, flour, baking powder, salt, walnuts, and coconut.
- Add to the egg mixture and blend.
- Cool the baked first layer for 5 minutes, then pour the walnut coconut mixture over the crust and bake for 25 minutes or until the top is golden and the center is done.
- Transfer to a wire rack and cool completely before frosting.
- To prepare the frosting while the layers cool, all the frosting ingredients in a small bowl, until smooth.
- Spread over the top of the cooled cookie.
- Allow to stand for 1 hour, then cut into squares.
- Store in layers separated by plastic wrap in an air tight container.
Nutrition Facts : Calories 1369.8, Fat 71.6, SaturatedFat 31.3, Cholesterol 242.7, Sodium 590.8, Carbohydrate 174.5, Fiber 4.5, Sugar 131.9, Protein 15.8
WALNUT FROSTIES
An easy cookie made at Christmas time. The frosting in the center of these delightful cookies really complements these little gems!
Provided by Stephanie Dodd
Categories Cookies
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cream together butter and sugar until light and fluffy. Blend in egg and vanilla. Add flour, baking soda, and salt and mix well. Drop by teaspoonful onto lightly greased cookie sheet. Make a well in center of each cookie. Filling: 1 c. finely chopped walnuts; 1/2 c. brown sugar, 1/4 c. sour cream
- 2. To prepare filling, combine all ingredients and stir until well mixed. Spoon 1 tsp. filling into well of each cookie. Bake at 350 degrees for 10 - 12 minutes or until golden brown. ENJOY!!
QUICK FROSTED WALNUTS
These crunchy walnuts make a great topping for a festive treat or a bowl of ice cream. The simplest way to take a dessert to dinner party level
Provided by Tom Kerridge
Time 7m
Number Of Ingredients 2
Steps:
- Put 250g granulated sugar and 50ml water in a pan and set over a medium heat. Cook until the sugar dissolves and is just beginning to colour. Add 200g toasted walnuts and stir until the sugar crystallises, covering the nuts. Pour onto a tray and leave to cool before breaking up to serve.
Nutrition Facts : Calories 302 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein
WALNUT FROSTIES
Handed down from Carol Baptiste's mother in law, early 1980s in Ohio.
Provided by Melissa Buchanan-Smith
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. Mix all ingredients, top 7 listed.
- 2. Roll into one inch balls and place two inches apart on an ungreased cookie sheet. Mix the three topping ingredients.
- 3. Make thumb print indents on top of each cookie and place a small spoon of topping mix in the depression.
- 4. Bake at 350 for 12-14 minutes.
BLACK WALNUT FROSTING
A light butter cream that uses egg whites to give a lighter feel to the frosting. Can use pecans instead of black walnuts or use as a plain vanilla butter cream with no nuts at all.
Provided by Rebecca Ponkow
Categories Desserts Frostings and Icings Buttercream
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine egg whites, sugar, water, and cream of tartar in in the top of a double boiler over simmering water. Beat at low speed until mixture reaches 140 degrees F (60 degrees C). Do not stop beating while checking temperature, otherwise egg whites will overcook. Beat on high speed until mixture reaches 160 degrees F (71 degrees C), 2 to 4 minutes.
- Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to 5 minutes.
- Place a large dollop of the beaten egg white mixture in a separate bowl. Add butter and beat until well combined. Continue beating in dollops of egg white mixture until all egg white is incorporated and frosting is smooth and fluffy. Use to frost any cake; garnish with black walnuts.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 13.4 g, Cholesterol 61 mg, Fat 26.3 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 14.9 g, Sodium 182.2 mg, Sugar 12.8 g
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