HORN WALNUT COOKIES
You need just a few ingredients to make these elegant and delicious walnut horns from Loretta Stokes of Philadelphia, Pennsylvania. "The dough can be made ahead of time and refrigerated 5 to 7 days," says Loretta.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, beat 1 cup butter and the cream cheese until light and fluffy, 5-7 minutes. Gradually add flour, beating until mixture forms a ball. Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-in. circle. , Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends., Place point side down on greased baking sheets. Curve ends to form crescents. Bake until lightly browned, 35-40 minutes. Remove to wire racks., Place remaining sugar in a small shallow bowl. Roll warm cookies in sugar.
Nutrition Facts : Calories 145 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
HUNGARIAN WALNUT COOKIES
As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.
Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
WALNUT RUGELACH
Beautiful cookies for the holidays.
Provided by Mary
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 4h45m
Yield 36
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, and salt together onto a sheet of waxed paper.
- Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
- Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
- Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.
Nutrition Facts : Calories 62.1 calories, Carbohydrate 8.1 g, Cholesterol 9.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 25.1 mg, Sugar 4.4 g
NUT FILLING FOR KOLACKY COOKIES
Delicious walnut filling for Kolacky Cookies.
Provided by Elizabeth
Categories World Cuisine Recipes European Eastern European Polish
Yield 24
Number Of Ingredients 3
Steps:
- Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 5.5 g, Fat 6.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 4.9 mg, Sugar 4.4 g
ROSHKY (SLOVAK COOKIES)
The holiday season at DH's Grandparents' house in Chicago was always filled with interesting sweets shared by friends and neighbors from various European heritages. I found this treasure in DH's Grandmother's recipe box. She clipped it from the "Reader's Exchange" of the Chicago Daily News (which published its last edition in 1978). It was submitted by a Mrs. Mikosz and I've shared it here with her careful instructions. There was no yield included so I guessed. Please let me know how many you end up with. (Baking and chilling time are estimated too.)
Provided by Acerast
Categories Dessert
Time 3h
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Cream together thoroughly the butter and cream cheese.
- Blend in the flour.
- If mixture is sticky add a little more flour until the dough is easy to handle.
- Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly.
- To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture.
- One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough.
- Cut into 2-inch squares.
- Put 1/2 teaspoon filling in the middle of each square.
- Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too).
- With a fork, dipped in confectioner's sugar, shape into cresents.
- Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review).
- Cool on rack.
- Sift confectioner's sugar over the tops.
POLISH RUGELACH
Categories Cookies Mixer Fruit Nut Dessert Bake Thanksgiving Rosh Hashanah/Yom Kippur Cream Cheese Cranberry Walnut Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64
Number Of Ingredients 16
Steps:
- Make dough:
- Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
- For filling:
- Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
- Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
ITALIAN WALNUT-RAISIN COOKIES
These are bakery-quality cookies! The yield is only estimated depending on the size of cookies. Plan ahead the dough needs to chill for about 1-1/2 hours, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h13m
Yield 50 cookies (approx)
Number Of Ingredients 9
Steps:
- Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
- In a medium bowl sift together flour and baking powder.
- In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
- Beat in vanilla and eggs until well combined (about 1 minute).
- Add in flour/baking powder mixture; mix until combined.
- Stir in raisins (the dough will be very soft!).
- Chill the dough for about 1-1/2 hours to firm slightly.
- Set oven to 300°.
- Line one or more cookie sheets with foil, then butter the foil.
- Coarsley grind the walnuts in a processor.
- Mound the ground walnuts on a work surface.
- Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
- Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
- Transfer to baking sheet/s spacing 2 inches apart.
- Bake until cookies spread, and are golden brown (about 18-20 minutes).
Nutrition Facts : Calories 142, Fat 8.6, SaturatedFat 2.9, Cholesterol 22.4, Sodium 53, Carbohydrate 15.5, Fiber 0.8, Sugar 9.7, Protein 2.2
More about "polish walnut nut filled cookies food"
EASY HOLIDAY POLISH WALNUT KIFLIES RECIPE - ALL THAT'S JAS
From all-thats-jas.com
4.7/5 (55)Total Time 45 minsCategory DessertCalories 100 per serving
- In a large bowl, using a pastry blender, blend the butter into the flour creating a coarse, crumb-like consistency.
- In a separate bowl, mix the egg yolks and sour cream. Add to flour mixture. Blend and knead lightly until mixture is like pie dough. Shape into small, walnut-sized balls, cover, and refrigerate overnight (makes about 52-56 balls).
- The next day, beat the egg whites until stiff. Add powdered sugar and beat well. Stir in nuts and refrigerate.
POLISH WALNUT COOKIES
From polishhousewife.com
Cuisine PolishTotal Time 2 hrs 15 minsCategory DessertCalories 186 per serving
- Combine 1/2 cup softened butter with the salt, 1/2 cup powdered sugar, vanilla, and an egg. Stir in the baking soda and vinegar if you decide to use them. Stir in the flour until uniformly combined. Wrap the dough in plastic wrap or foil, and chill for an hour.
- Lightly brush the inside of the walnut press with oil (only before the first batch). Roll a small amount of dough, about the size of a small marble (approximately 1/2 – 5/8-inch in diameter, see notes). Fill each walnut indentation with a small ball of dough.
- Press the top down and hold the handles together while cooking over medium-high heat for 2 – 3 minutes on each side. You can check the cookies to see if you’ve reached the desired brownness. Open the press over a plate. Use a wooden spoon to nudge the cooked dough to loosen it. The cookies should just fall out.
8 BEST EASTERN EUROPEAN NUT COOKIE RECIPES - THE SPRUCE …
From thespruceeats.com
- Balkan Walnut Crescent Cookies (Kifle or Kilfice od Oraha) This time-honored, traditional recipe for walnut crescent cookies is common throughout the Balkans and the world.
- Russian Tea Cakes. Russian tea cakes are a misleading name since these are cookies. These cookies exist in one form or another in almost every culture—they are similar to Mexican wedding cookies.
- Walnut or Fruit-Filled Crescent Cookies (Roszke or Rosky) From Croatia to Hungry, these crescent cookies are a big part of Eastern European culinary culture.
- Polish Florentine Cookies (Florentynki) This recipe for Polish florentines combines almonds and candied orange peel with a warm mixture of sugar, butter, cream, and cornstarch to create a delicate but rich wafer.
- Czech Vanilla Crescents (Vanilkove Rohlicky) These Czech vanilla crescents are eaten year-round, but they are perfect for Christmas time as the confectioner's sugar looks like fallen snow.
- Polish Almond Cookie (Amaretti) A traditional Polish Christmas cookie, these Amaretti are also gluten-free, as they don't contain any flour but instead use ground almonds.
- Polish Walnut-Shaped Cookies (Ciasteczka Orzeszki) These cookies are a bit time-consuming to make but are worth it. The soft and buttery cookies are sandwiched together with a creamy filling, usually made with ground walnuts.
- Czechoslovakian Shortbread (Cukrovi or Susenky) In this recipe, the walnut shortbread cookie dough is divided into two and layered in between with an almond-strawberry filling.
POLISH WALNUT COOKIES (CIASTECZKA ORZESZKI) RECIPE
From thespruceeats.com
4/5 (16)Total Time 1 hr 45 minsCategory DessertCalories 474 per serving
ORESHKI RECIPE (WALNUT SHAPED COOKIES) - OLGA IN THE …
From olgainthekitchen.com
GRANDMA’S POLISH NUT ROLL RECIPE (AKA EASTER NUT ROLL)
From dish-ditty.com
AUTHENTIC HUNGARIAN WALNUT ROLLS - CHEF LINDSEY FARR
From cheflindseyfarr.com
KOłACZKI: POLISH CHRISTMAS COOKIES [BEST RECIPE!]
From polonist.com
KIFLI (HUNGARIAN WALNUT COOKIES) RECIPE
From recipeland.com
WALNUT SHAPED COOKIES FILLED WITH WALNUT BISCUITS CREAM
From theseamanmom.com
NUT FILLED COOKIES RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
WALNUT SHAPED COOKIES (ORECHY) - COOK LIKE CZECHS
From cooklikeczechs.com
64 POLISH WALNUT SHELL COOKIE IDEAS | RECIPES, WALNUT SHELL, COOKIE …
From pinterest.ca
GRANDMA'S SLOVAK NUT-FILLED CRESCENT COOKIES RECIPE
From recipezazz.com
POLISH KOLACZKI COOKIES: CHRISTMAS COOKIES RECIPE - ANNA IN THE …
From annainthekitchen.com
POLISH FILLED COOKIES RECIPE - COOKIE AND DESSERT RECIPES AT …
From womansday.com
EASY HOLIDAY POLISH WALNUT KIFLIES RECIPE | ALL THAT'S JAS
From pinterest.com
NUT FILLING FOR KOLACKY COOKIES - YUM TASTE
From yumtaste.com
HUNGARIAN KIFFLES WITH WALNUT FILLING RECIPES
From dewbay.tibet.org
POLISH FILLED COOKIE RECIPES - THERESCIPES.INFO
From therecipes.info
WALNUT COOKIES - BIGOVEN.COM
From bigoven.com
WALNUT FILLING FOR KOLACHE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NUT FILLING FOR POLISH COOKIES - PROVENANT.NET
From provenant.net
POLISH WALNUT CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
POLISH NUT COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WALNUT FILLING FOR KOLACKY COOKIES - THERESCIPES.INFO
From therecipes.info
POLISH KOLACZKI COOKIES, CREAM CHEESE COOKIES - BAKER BETTIE
From bakerbettie.com
NUT FILLED KOLACHE COOKIE RECIPE | DEPORECIPE.CO
From deporecipe.co
CINNAMON WALNUT CROISSANT COOKIES - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
PHOINIKOTA: CYPRIOT DATE AND WALNUT FILLED COOKIES
From dimitrasdishes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love