SPICED NUT COOKIES RECIPE - (4.3/5)
Provided by ladygourmet
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In the bowl of your stand mixer, combine sugar cookie mix, crushed nuts, and spices. Add butter, almond flavoring, and vanilla. Scoop about a teaspoon of cookie batter and flatten onto cookie sheets. You should get about 2 dozen cookies. Bake for about 8 - 10 minutes or until edges are just slightly golden. Let cookies sit for a few minutes on cookie sheet before transferring them to a wire rack. (They will be very soft and will tear apart if you don't let them rest first). Once slightly cool, roll each cookie in confectioner's sugar and enjoy!
PINE NUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 3h
Yield 2 to 3 dozen cookies, depending on the size of the cookies
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
- Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.
MIXED FRUIT-AND-NUT COOKIES
These hearty cookies are packed with wholesome dried fruits and nuts. They borrow their delicious flavors from the traditional holiday fruitcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.
- Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.
- Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.
SPICED NUTS
A perfect spicy snack for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
- Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.
SPICE NUT COOKIES
From a free Penzey's recipe card. I haven't tried this recipe yet, but it sounds good! Note that the cookie dough (formed into a log) needs to rest in the refrigerator overnight.
Provided by Michelle Berteig
Categories Dessert
Time 25m
Yield 6 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Cream together the butter, sugars and eggs.
- Sift together the dry ingredients, gradually add to the butter mixture and mix well.
- Stir in the nuts.
- Roll into a log, wrap in plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 375 degrees F. Slice cookies very thin (about 1/4 inch thick) and bake for 10 minutes or until lightly browned.
SPICED OATMEAL RAISIN-NUT COOKIES
Make and share this Spiced Oatmeal Raisin-Nut Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 18m
Yield 3 dozen
Number Of Ingredients 15
Steps:
- Set oven to 350°.
- Light grease a large baking sheet.
- In a large bowl cream butter and both sugars until light and fluffy (about 4 minutes).
- Add in eggs and extract, and beat until thoroughly combined.
- In another bowl combine flour, baking soda, salt, cinnamon, mace, nutmeg and cloves.
- Add the dry mixture to the creamed mixture and stir until well blended.
- Add in oats, nuts and raisins; mix until blended.
- Drop by tablespoonfuls onto baking sheet about 2-inches apart, then flatten slightly.
- Bake for about 8 minutes for a soft cookie (bake longer for a more crunchy cookie).
Nutrition Facts : Calories 2076.2, Fat 96.4, SaturatedFat 43.5, Cholesterol 286.7, Sodium 1870.1, Carbohydrate 288.3, Fiber 15.1, Sugar 170.3, Protein 29.7
RAISIN-NUT SPICE COOKIES
Steps:
- Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray.
- Place powdered sugar in small bowl. Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze. Cover glaze; set aside. Combine almonds and walnuts in processor. Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground). Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl. Using electric mixer, beat at low speed until fine meal forms. Add egg yolks and beat until clumps form. Add nuts and raisins. Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry. Knead dough briefly to compact.
- Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle. Cut lengthwise into 2-inch-wide strips. Cut each strip on diagonal into 11/2- to 2-inch diamonds. Transfer diamonds to baking sheet. Gather dough scraps and reserve. Repeat with remaining dough. Reroll scraps, cutting out more cookies, until all dough is used.
- Bake cookies, 1 sheet at a time, until golden, about 17 minutes. Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat. Let cookies stand on baking sheets until completely cool and glaze is set. (Can be prepared 1 week ahead. Store airtight between sheets of waxed paper at room temperature.)
SPICE COOKIES WITH RAISINS AND WALNUTS
Provided by Kathleen Carrol
Categories Cookies Nut Dessert Bake Christmas Raisin Walnut Spice Fall Bon Appétit Maryland Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 75
Number Of Ingredients 14
Steps:
- Beat butter and both sugars in large bowl until creamy. Beat in milk, egg and vanilla. Stir flour, baking powder, cinnamon, allspice, cloves and salt in medium bowl. Add to butter mixture; beat to blend. Stir in raisins and walnuts. Cover dough and refrigerate until chilled, about 2 hours (dough will be sticky).
- Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)
DUTCH SPICE COOKIES
My sister gave me the recipe for these cookies, which have become a holiday tradition at our house. My kids tear into the spicy, crisp cookies right out of the oven. I prefer them cooled - but it's risky waiting. I might not get any!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, spices, baking powder and salt; gradually add to creamed mixture and mix well. Stir in milk and almonds., Roll dough into a 16-in. x 10-in. rectangle between two sheets of waxed paper. Cut into 2-in. squares. Cover with waxed paper and refrigerate for 30 minutes., Place squares 1 in. apart on ungreased baking sheets. Bake 375° for 8-10 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 187 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 95mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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RAISIN-NUT SPICE COOKIES RECIPE | BON APPéTIT
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- Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray.
- Place powdered sugar in small bowl. Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze. Cover glaze; set aside. Combine almonds and walnuts in processor. Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground). Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl. Using electric mixer, beat at low speed until fine meal forms. Add egg yolks and beat until clumps form. Add nuts and raisins. Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry. Knead dough briefly to compact.
- Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle. Cut lengthwise into 2-inch-wide strips. Cut each strip on diagonal into 11/2- to 2-inch diamonds. Transfer diamonds to baking sheet. Gather dough scraps and reserve. Repeat with remaining dough. Reroll scraps, cutting out more cookies, until all dough is used.
- Bake cookies, 1 sheet at a time, until golden, about 17 minutes. Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat. Let cookies stand on baking sheets until completely cool and glaze is set. DO AHEAD: Can be prepared 1 week ahead. Store airtight between sheets of waxed paper at room temperature.
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