Best 9 Walnut Cookies Ii Recipes

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Embark on a delightful culinary journey with our delectable Walnut Cookies II, a symphony of flavors that will tantalize your taste buds. These cookies, hailing from the heart of European confectionery, are characterized by their rich, buttery texture and captivating walnut aroma. Each bite reveals a harmonious blend of sweet and nutty notes, perfectly balanced to create an irresistible treat.

In this article, we present a collection of three exceptional Walnut Cookies II recipes, each with its unique charm. The Classic Walnut Cookies II recipe captures the essence of tradition, featuring a crisp exterior and a tender, chewy interior studded with walnuts. The Chocolate Walnut Cookies II recipe adds a touch of indulgence with a rich chocolate dough that perfectly complements the walnuts' nutty flavor. And for those seeking a gluten-free option, the Gluten-Free Walnut Cookies II recipe offers a delightful alternative without compromising on taste or texture.

Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you through the process with detailed instructions and helpful tips. Get ready to impress your family and friends with these Walnut Cookies II, a true celebration of taste and craftsmanship.

Here are our top 9 tried and tested recipes!

BLACK WALNUT COOKIES II



Black Walnut Cookies II image

this is a very nutty black walnut cookie. A crisp confection that is great on a cold day with a cup of hot chocolate.

Provided by Cynthia

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 36

Number Of Ingredients 6

2 cups packed brown sugar
4 eggs, beaten
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
4 cups chopped black walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed.
  • Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 14.8 g, Cholesterol 20.7 mg, Fat 8.8 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 50.6 mg, Sugar 12.1 g

WALNUT COOKIES I



Walnut Cookies I image

An easy recipe for tasty cookies!

Provided by Monique

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 48

Number Of Ingredients 7

3 cups all-purpose flour
1 cup shortening
¾ teaspoon baking soda
2 cups packed brown sugar
3 eggs
1 cup chopped walnuts
1 ½ cups walnut halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes. Let cool on wire racks.

Nutrition Facts : Calories 146 calories, Carbohydrate 15.8 g, Cholesterol 11.6 mg, Fat 8.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 26.9 mg, Sugar 9.1 g

FAVORITE BLACK WALNUT COOKIES



Favorite Black Walnut Cookies image

An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.

Provided by Terri McDougal

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 24

Number Of Ingredients 8

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
3 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
1 cup chopped black walnuts

Steps:

  • In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

Nutrition Facts : Calories 229.9 calories, Carbohydrate 29.8 g, Cholesterol 35.8 mg, Fat 11.3 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 186.4 mg, Sugar 17.4 g

WALNUT COOKIES (POLVORONES)



Walnut Cookies (Polvorones) image

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

2 sticks (8 ounces) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/2 cup ground walnuts
1/2 cup powdered sugar, plus more for serving

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.

CHOCOLATE CHIP WALNUT COOKIES



Chocolate Chip Walnut Cookies image

There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 16 to 18 cookies

Number Of Ingredients 11

2 3/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
1 3/4 cups packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
One 12-ounce bag semisweet chocolate chunks or chips
2 cups walnut halves, roughly chopped
1 tablespoon flaky sea salt

Steps:

  • Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
  • Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
  • Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
  • Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

POLVORONES: GROUND WALNUT COOKIES



Polvorones: Ground Walnut Cookies image

Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.

Provided by Marcela Valladolid

Time 2h8m

Yield about 4 dozen

Number Of Ingredients 6

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 cup ground walnuts
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for serving

Steps:

  • Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
  • Preheat the oven to 325 degrees F.
  • Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.
  • Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.

WALNUT SUGAR COOKIES



Walnut Sugar Cookies image

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

1/2 cup butter, softened
1 cup sugar
1 large egg
3 tablespoons 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup ground walnuts
1 teaspoon baking powder

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 :

BLACK WALNUT COOKIES



Black Walnut Cookies image

Black walnuts have a more distinctive flavor than the traditional English walnuts. Black walnuts have a short shelf life and it's best to store them in the freezer.-Doug Black, Conover, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 dozen.

Number Of Ingredients 8

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped black walnuts or walnuts, divided

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

WALNUT COOKIES



Walnut Cookies image

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

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

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.

Tips:

  • Measure ingredients accurately: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to measure ingredients by weight whenever possible, as this is the most accurate method.
  • Use high-quality ingredients: The better the ingredients you use, the better your cookies will taste. Look for fresh, high-quality walnuts, butter, and flour.
  • Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Bake the cookies at the right temperature: The oven temperature is critical for achieving the perfect texture. Bake the cookies at the temperature specified in the recipe, and don't overbake them.
  • Let the cookies cool completely before serving: This will allow the flavors to develop and the cookies to set properly.

Conclusion:

Walnut cookies are a delicious and festive treat that are perfect for any occasion. With their rich, nutty flavor and chewy texture, these cookies are sure to be a hit with everyone who tries them. Whether you're baking them for a holiday party or just to enjoy as a snack, these cookies are sure to be a hit. So next time you're looking for a delicious and easy-to-make cookie recipe, give these walnut cookies a try. You won't be disappointed!

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