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I love espresso coffee after dinner. Being health conscious, I have been searching for a cookie that wasn't too sweet, good and nutritious. In fact, these little 'cookies' are almost too healthy to be called cookies. I love recipes like this… perfect for the times when you want to bake something delicious but don’t have time for something complex.
1 lb. of finely chopped raw walnuts
1/4 cup sugar
½ cup natural raisins
Grated rind (zest) of one lemon
1 tbsp. lemon juice (from same lemon)
1 tsp. cinnamon
Beat lightly eggs and sugar
Add walnuts, raisins, lemon zest and juice, and cinnamon.
Mix ingredients thoroughly
Shape into little balls the size of a walnut (or take a teaspoonful and drop into a greased cooking sheet)
Bake in a preheated oven 325-340 degrees (depending on oven) for 15 minutes.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 3 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg yolk
- 1 tablespoon walnut liqueur
- Confectioners' sugar, for mold
- Chocolate-Walnut Filling
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.
Chocolate Chip Walnut Cookies
Line two baking sheets with parchment paper. Spread out walnuts on baking sheet and bake for 8 minutes or until golden brown and lightly toasted. Remove from oven and set aside.
Beat butter, granulated sugar and brown sugar in bowl of electric mixer on medium speed until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
Combine flour, baking soda, cinnamon, and salt in a medium bowl and stir to combine. Slowly add dry ingredients to wet ingredients and beat for about 1 minute or until combined.
Stir in chocolate chips and chopped walnuts. Form cookie dough into 1-inch balls and place onto prepared baking sheet. Lightly press down on each round ball with the back of a spoon to flatten slightly before baking.
Bake for 10 to 12 minutes or until lightly golden. Cool 2 minutes on pan, then transfer to wire racks to cool completely.
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/4 cups butter (softened)
- 3/4 cup brown sugar (packed)
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 3 cups rolled oats
- 1-1/4 cups walnuts (coarsely chopped and lightly toasted)
Preheat the oven to 375 F. Lightly grease the cookie sheets or line them with parchment paper or a silicone baking mat.
Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside.
In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand-stir the oats and the walnuts.
Drop 2 tablespoons of dough for on the prepared cookie sheets.
Bake the cookies for 12 to 14 minutes or until they are browned around the edges.
Take the sheets from the oven, and allow the cookies to cool on the sheets for 1 to 2 minutes.
Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid.
Most cookie recipes call for "ungreased cookie sheets." For those recipes, we recommend spraying your cookie sheet with cookie spray and wipe away any excess oil with a paper towel. This way you don't have to worry about scraping off your cookies.
Nut Meg Spiced Walnut Cookies
If you aren’t a fan of nutmeg, you can definitely swap it out for another spice, such as cinnamon or pumpkin pie spice. Nutmeg just reminds us of the holiday season so we thought it would be a nice touch. But, just like with most of our recipes, we are providing you the perfect base to take it to another level of flavor! You can use ground pecans instead and add in some maple extract for a maple pecan twist. Whether or not you make this exact walnut cookies recipe, we know you’ll love them even with your own twist.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Walnut Cookies”
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- 1 cup Granulated sugar
- 1 cup Shortening
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 1 cup Whole Milk
- 4 1/2 cups All-purpose flour
- 4 teaspoons Baking Powder
- 1/2 teaspoon table salt
- 1 1/2 pounds walnuts chopped fine
- 4 oz. unsalted butter melted (1 stick)
- 1 1/2 cups Granulated sugar
- 4 large egg whites lightly beaten
- 2 cups confectioners' sugar
- 1 teaspoon Pure vanilla extract
- 4 tablespoons whole milk (approximately)
These are great cookies. I found the cardamon strength is fine. But, like others, I found the quantities of sugar for the finishing off are way out. 1/4 cup of the icing sugar would be enough and you could easily halve the granulated sugar. Obviously, youɽ have to adjust the cardamon ratio accordingly. Now, to find a use for all that spiced sugar left over!
I agree with others that this is a very elegant, lovely cookie. It seems to be a variation on Mexican Wedding Cakes or Russian Tea Cakes (recipes on this site), not sure why this recipe doesn't have a specific name. In any case, I liked this recipe the best. I don't grind the walnuts too much -- it's nice to have a few larger bits here and there in the cookie. I've also tried using Trader Joe's almond meal and that was *terrible* -- it produced dense little rock cookies. Like others I make the smaller size and cook them for only 12 minutes -- that seems to be enough! I loved the suggestion below to roll the dough out into a log and then cut the rounds -- that will save a TON of time rolling little balls and will also make the size much more uniform. I haven't tried grinding my own cardamom, so I will definitely try that next.
These cookies are truly delicious (not too sweet!), easy to make, and present/travel nicely. I have been making them every Christmas for nearly a decade now. The texture is rich but in a light and crisp way. My one criticism is the cardamom quantity. It's way too much, unless they were maybe using the weakest cardamom imaginable. I use 1/4-1/2 tsp for the whole recipe and do not bother putting any at all in the sugar coatings. This year I used 1/4 tsp cardamom and 1/2 tsp allspice, which turned out nicely.
I made this for a cookie party. always in search for another holiday "keeper". Its texture is open and corse instead of dense and soft. Or chewy so for me it didn't hit my sweet spot. It got good enough reviews, but for me I probably won't make it again. The amount of sugar/cardamon needs to coat the cookies when warm. is way too much. I used half cup of each sugars and the given amt of spice. and still had lots left over.
After hosting a Christmas party for 50 people, I received so many requests for this recipe, and all the dishes made from epicurious, our guests were given a folder that inclued all the recipes. The food was a huge hit! Thanks, epicurious.com!
I've made these cookies at Christmas for the last five years and they are always a big hit.
These are surprisingly light. They make an elegant and excellent after dinner cookie. For the rolling sugar, you can get away with making about 1/2. The amount they tell you to make is ridiculous. These have become a Christmas cookie staple in our house.
These came out delicious and were a snap, based on all the good tips in the previous reviews and a little ingenuity. Grind your own cardamom. Grind the walnuts fine in the food processor. Sift your flour and use 2 1/4 cups. Make the cookies smaller I used a 1 1/4" scoop, maybe two teaspoons-worth. Yielded about 5 1/2 dozen cookies. Unlike the last writer who sized down, I cooked mine for 20 minutes until just barely golden and they were terrific. I made only the cardamom-sugar coating and had plenty with only maybe 2/3 or 3/4 cups sugar. Don't "toss" them, just put them in upside down and swirl them around until they're covered. Both my six-year-old and my husband loved them. Must be onto something!
These cookies are fantastic, though I would like to see the cardamom flavor more pronounced. Make sure you cookie them the full time -- after reading previous reviews I made them smaller and thought that cooking them for 20 minutes would suffice. The batch that I forgot about that stayed in for 25 minutes was the best. Also, my family isn't huge on very sweet desserts, nonetheless our camp preferred the powdered sugar variety. But both are great.
I have made these cookies twice. The first time the generous tablespoon of dough was a much too large cookie. I found that a mellon baller produces a perfect size cookie! And it is VERY easy to do.
I love to make six or so varieties of cookies and candies every Christmas to hand out as gifts. This recipe is always at the top of my list and draws the most positive reviews. However, I much prefer the granulated sugar coating and that is now the only one I use.
These were pleasant, simple cookies. Made with whole-wheat flour, increased the cardamom to compensate for the stronger flavor of the wheat dough. Nicely not too sweet, but hearty with the nuts, and slightly spicy. Rolled only in powdered sugar with cardamom and they were tasty!
Very simple recipe that produces excellent cookies. Unless I read something wrong, it seems you don't need all that granulated and powdered sugar to roll the cookies in after they have been baked. There was a lot left over.
These are a hit with both kinds of sugar coatings. Thanks to the cook who suggested looking up the proper way to measure flour. I found a PBS cite that had video. I re-measured the flour I had already set aside for this recipe, and found I was over by a half cup because I had used the wrong method.
These were fantastic. The tricks are to grind your own cardamom, chop the walnuts very finely so they just blend into the cookies (I used my food processor) and measure your flour very lightly (don't pack it!). I only made the granulated sugar topping and I had plenty of leftover sugar. My cookies were very light and delicate. I've been looking for a cardamom flavored cookie and these are it. They just taste like Christmas.
Nice. I substituted the lemon zest with orange zest and quite liked both sugar coatings.
This were rather plain and not nearly sweet enough or delicate enough. A disapointment considering all the rave reviews.
I made these without cardamom and with European butter. I rolled the dough into a log, then cut it into very thin slices after refrigerating. Sifted powdered sugar on top. They were rich and delicate, a very big hit at my party!
The only trouble is that I have five kinds of cardamom. (white, green, brown, black, decorticated) Hmm. guess I'll have to try it all five ways, won't I? I'll let you know how that comes out.
What a great change from the traditional holiday cookie! I prefer the granulated sugar version. They have become a regular on our holiday cookie list.
I thought it was great. I ground my own cardamom seeds and the favor was wonderful. I also used pecans for the first batch and amonds for the second batchsince I did not have walnuts on hand,
I made these again this year, I think they are great! I, too, prefer the granulated sugar coating, and I only used that one, and I still had extra of the mixture. These cookies have become a holiday tradition for me.
A very delicious, different kind of holiday cookie. I'll make them again. Next time I would use less sugar for the coating, there was a lot left over but otherwise a great success!
Elegant, flavorful and easy. Flakey and light, these turned out so well I plan to make another batch today and these will become a holiday staple around my house, for sure. I used a brand new jar of organic ground cardamom and it was nice and pungent. The house smells heavenly. The only unfortunate thing is that there is so much dusting sugar left over (of both kinds). it's really not necessary to make all that just to coat these and now I'm left having to find another use for it, rather than toss it out. Also, I agree with the reviewer below, be careful about your flour! Follow the rules. Look up "how to measure flour, online, if not sure. Otherwise, these are fantastic.
(1) I suspect the tough cookies below may be result of too much flour. For years I've dismissed the "flour rules" as unnecessary. Then recently I read that scooping compacted flour directly from the bin can mean as much as 25% (that's alot!) more flour than specified. And since following the rules, several things (a new scone recipe, a much-made cracker, another cookie, and THIS cookie) have turned out light and lovely. I'm convinced! (2) Still, what was unusual about this recipe was the cardamon, which I love. But the flavor didn't come out as strongly as Iɽ hoped, so in the end, while light and enjoyable, this cookie was nothing special and won't be repeated.
- 4 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 2 cups (4 sticks) unsalted butter, softened
- 6 ounces cream cheese (not whipped), room temperature
- 1 1/4 cups sugar
- 2 tablespoons plus 1/2 teaspoon pure vanilla extract
- 2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)
Whisk together flour and salt in a large bowl set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
Transfer dough to a work surface. Divide in half shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350 degrees with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.
Old-Fashioned Black Walnut Cookie Recipe
Wednesday, December 18, 1912: Am beginning to get ready for Christmas. Picked out some walnut bits.
Her middle-aged granddaughter’s comments 100 years later:
What was Grandma going to make with the walnuts? Maybe she made cookies . Here’s an old recipe for Black Walnut Cookies.
Old-Fashioned Black Walnut Cookies
1/2 cup butter, softened
1 cup brown sugar
1/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
3/4 cup coarsely chopped black walnuts
Preheat oven to 400 degrees. Mix butter, brown sugar, and eggs together. Stir in milk and vinegar. Then, stir in baking soda and salt. Add flour and stir until combined. Stir in black walnuts. Chill in refrigerator for at least 1/2 hour. Drop rounded teaspoons about 2 inches apart on lightly greased baking sheet. Bake 8 – 10 minutes, or until lightly browned.
Yield: approximately 3 dozen cookies
I love these cookies. They are an old-fashioned soft cookie with the robust, rich taste of black walnuts.
Here are several previous posts about Black Walnuts that you might enjoy:
These are really excellent cookies and very easy to make. I had only two which did not retain their shape but I blamed that on forgetting to scrap the sides of the pan before adding flour so they had extra butter on them. i used semi-sweet chocolate for the finish which was perfect. Like another baker, I only ended up with 2 dozen or so, but I used a tablespoon scooper instead of using 2 teaspoons of dough per cookie. Next time I'll make them a little smaller especially if I make them for guests although right now they are perfect for personal consumption!
These always come out wonderful. I just made another batch for Christmas to be shipped off to family. So easy to make yet so impressive looking. You need to try these!
I am not sure that I love these cookies. Although, they present very well and have gotten compliments from other tasters. My dough was very crumbly and the finished cookie - although keeping its shape - had a very shortbread/sandy texture which I wasn't expecting. Followed recipe except to sub whole wheat flour for white and softened butter for melted.
This is a great recipe!! Easy and very tasty!! I might making my cookies a little too big b/c I can only get about two dozen cookies per batch.
These cookies are a guaraneed hit with friends and family. They look impressive and taste delicious. I make them year after year. Also, they wrap extremely well and make great gifts or thank yous for house guests.
Suddenly inspired to bake something, I searched for a recipe calling for ingredients that I already had in my kichen . . . and I came across this one. Well, one thing I lacked: chocolate. No big deal, I thought. Well, these cookies turned out to be a not-too-sweet sweet-tooth satifaction, cooked perfectly to be very slightly chewy, accompanied by the crunch of walnuts. One (other) thing lacked . . .. I really think that these could benefit from a little spice- some cinnamon, perhaps. My advice: add it if you don't intend to coat them in luxurous and decadent chocolate! Not that you would be able to satify any chocolate cravings with this pinky-nail sized cookie, stretched to make the four dozen cookies the recipe promises to yeild!
When I first entered the baking world about 5 yrs ago, this was the first cookie I made. I have not learned to make many others, as everyone wants me to make this one year after year. Fantastic!
This is my favorite cookie recipe. I've made these cookies many times, and they always turn out perfectly! I also love the cookies plain (without the chocolate topping), since you taste the walnuts a little more that way. But any way you eat them, they're AMAZING, and they make a great gift because they look fancy and hard to make (though they're quite easy).
I tried this and when I put it in the oven the dough spread like a normal cookie and did not retain its shape. They taste pretty good though, reminds me of a shortbread cookie. So I'm going to give this another try but leave out the baking powder, hopefully that will prevent it from spreading and help keep its shape.
These cookies have a wonderful buttery flavor and light, crunchy texture. The only variation I made from the recipe was toasting the walnuts for the decoration.
I've included this cookie on holiday gift plates for 2 years now, and it is always one of the most popular. The brown sugar and melted butter give a toffee-like flavor and an extra crunch to the cookies. Their simple, cute shape also make a great change from the usual gaudy red and green holiday cookies.
These cookies are a delight to the eye as they are to the tummy!! Just adorable and delicious! Adding them to my Christmas cookie collection!
Flavour isn't as good as the many other nut cookie recipes I've tried! Rather dry and hard in texture. Would not use melted butter next time (softened would work better). Although I followed instructions carefully, and used quality ingredients, I was very disappointed in the end results!
This is one of the best cookie recipes I've ever tried! I used pecans instead of walnuts and didn't melt the butter. I also chilled the dough overnight. Fun and easy to make, turned out delicious and very cute!!
These are simple and scruptious - we had "rolling and dipping" help from the kids. I'm going to make the Maple Leaf cookies to accompany these sweet little acorns.
The cookie - which I only made for a Cookie Walk because our house is named Squirrel Haven - was the smash hit of the event. Had friends begging me for the recipe.
Wonderfully easy! Delicious! Crispy buttery bottom. I preferred to flatten the cookie with the bottom of a glass dipped in water. After baking/cooling, I placed 1 teaspoon melted chocolate on top of each cookie and garnished with a halve of a walnut. I can't keep my husband out of them!
I was a little nervous while making these cookies when my melted butter, brown sugar and vanilla did not come up "light and fluffy". It was more just smoothly mixed and runny, but, not to worry! After adding the other ingredients according to the directions(make sure to measure the nuts after chopping!), and baking the first batch, we were very pleasantly surprised! I needed 11 dozen cookies to take to a cookie exchange, and was worried my family would eat too many! I did two double batches of these cookies, and got about 12 dozen cookies. Delicious! Will definitely make this part of my Christmas cookie repertoire.
I thought these cookies were easy to make and look fantastic. I got rave reviews. I also tried "frosting" the tops with nutella instead of dipping in chocolate. People really seemed to love this combination.
These cookies were outstanding. They look beautiful, and people were falling over themselves to have another one. (Mine held their shape fine. didn't do anything special.) My kindergartener helped me make them.
Absolutely fabulous!! I made these for my friends and they loved them. I made six different kinds of cookies this holiday and these were the best. The chocolate and walnuts complimented the cookie wonderfully. The best cookie I've ever made!
Wow, what a fabulous Christmas Cookie or anyday cookie for that matter. I made the dough about a week ago, rolled the acorn shapes, placed them on a cookie sheet lined in plastic and froze them. When they were frozen solid, I place them in a zippered freezer bag. I baked them last night and I can tell you they will soon be gone. Mine flattened out as well, but who cares, they are delicious. I'm enjoying one right now with my morning coffee. mmmmm
Fabulous!! I chilled dough for an an hour prior to forming shapes and baking. Gave cookies away for Christmas. Everyone is raving these are the absolute best cookie ever. This is so good I know I'll be making them year-round.
I also found that things were not right, so I came online to read any reviews - by the time I got back to my butter and sugar it had cooled. I rebeat it and it then became light and fluffy. Everything else went well - cookies held their shape beautifully - got 6 dozen instead of 4. Merry Xmas everyone!!
To paraphrase, a Walnut Acorn Cookie in any other shape tastes just as sweet! I made my cookies today after reading the earlier reviews so I chilled my dough thoroughly before baking. The cookies still flattened out and ended up looking sort of like the Pepperidge Farm Milano cookies. I used candy sprinkles on mine after dipping in the chocolate. They taste great so I will definitely make them again.