WALNUT SPICE COOKIES
Make and share this Walnut Spice Cookies recipe from Food.com.
Provided by Burgundy Damsel
Categories Drop Cookies
Time 47m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- To toast walnuts, place on baking sheet and bake at 350* for 6 to 8 min or until pale brown and fragrant.
- Beat brown sugar, butter, baking powder, vanilla, cinnamon, ginger and salt in large bowl at medium speed 3 to 4 min or until lightened in color and smooth. Beat in molasses and milk until blended. Beat in egg (mixture will look curdled). At low speed, beat in flour just until blended. Stir in walnuts. Cover and refridgerate 30 minute.
- Meanwhile, heat oven to 350*. Line baking sheet with parchment paper. Drop about 2 1/2 tbsp dough per cookie onto baking sheets; slightly flatten with fork. Bake 11 to 13 min or until set and light brown around the edges. (Do not overbake.) Cool completely on wire racks.
Nutrition Facts : Calories 355.6, Fat 24.4, SaturatedFat 6.6, Cholesterol 38.3, Sodium 110.7, Carbohydrate 32, Fiber 3.6, Sugar 16.5, Protein 6.5
WALNUT SPICE KISSES
These kisses will be a favorite holiday cookie of young and old. They are as light as a feather and boast a heavenly nutty flavor.
Provided by Sharon123
Categories < 60 Mins
Time 50m
Yield 30 cookies
Number Of Ingredients 6
Steps:
- Combine sugar, cinnamon, and nutmeg; set aside.
- Beat egg white (at room temperature) and salt at high speed of an electric mixer 1 minute.
- Gradually add sugar mixture, 1 tbls.
- at a time, beating until stiff peaks form.
- Fold in walnuts.
- Drop by teaspoonfuls onto lightly greased cookie sheets.
- Bake at 250* for 35 to 40 minutes.
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.)
WALNUT-TOPPED SPICE COOKIES
"When my ancestors left Spain and settled on the Greek island of Rhodes five hundred years ago, they brought with them their Sephardic culture," writes Rebecca Levy. "Likewise, when I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home. A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family." These dainty cookies have a sandy texture.
Yield Makes about 18 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Line baking sheet with foil. Beat first 7 ingredients in large bowl to blend. Mix in flour. Shape dough into walnut-size balls; arrange 1 inch apart on prepared sheet. Top each with 1 walnut half. Press walnuts to adhere to dough and to flatten balls slightly. Brush generously with glaze.
- Bake cookies until cooked through and light brown, about 20 minutes. Cool on sheet. (Can be prepared 2 days ahead. Store airtight at room temperature.)
WALNUT COOKIES (POLVORONES)
In Spain and Latin America polvorones are cookies for celebrations. Marcela Valladolid uses walnuts instead of the more traditional pecans but keeps the crumbly quality that characterizes these universally popular cookies.
Provided by Marcela Valladolid
Categories dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 6
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.
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
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.
WALNUT COOKIES II
I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.
Provided by Kate
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 22m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 28.3 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 89.5 mg, Sugar 17.5 g
SPICED CHOCOLATE CHUNK WALNUT COOKIES
Categories Cookies Chocolate Ginger Dessert Bake Super Bowl Walnut Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 13
Steps:
- Beat first 3 ingredients in large bowl until light and fluffy. Add egg and vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking soda into butter mixture. Beat until blended. Stir in chocolate and walnuts. Refrigerate dough until firm, about 1 hour.
- Preheat oven to 350°F. Line 2 heavy large baking sheets with parchment paper. Form dough into balls, using generous tablespoon for each. Roll each ball in powdered sugar. Place on prepared baking sheets, spacing 2 inches apart.
- Bake cookies until golden brown, about 18 minutes. Transfer baking sheets to racks. Cool 5 minutes. Transfer cookies to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
WALNUT COOKIES
The shape of these cookies, created using a walnut mold, gives a hint at what's sandwiched within.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 25 sandwich cookies
Number Of Ingredients 12
Steps:
- Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.
- Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold. Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.
- Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling.
WALNUT SUGAR COOKIES
When we were growing up, my mother made sugar cookies dotted with ground walnuts as a special treat to welcome us home from school. -Debbie Miller, La Verne, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, walnuts and baking powder; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts :
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