walnut cookies

Nut Crescents

walnut halves

all-purpose flour

salt

unsalted butter, room temperature ((¾ cup))

confectioners' sugar

vanilla extract

1. Preheat the oven to 350°F. Spread walnuts in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes. Transfer to a plate, and let cool completely. Line two baking sheets with parchment paper.

2. In a food processor, combine ½ cup flour with the toasted nuts, and pulse until the nuts are finely ground. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar until light and fluffy, about 2 minutes. Beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, and beat until combined.

4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes.

5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to a wire rack to cool, 5 minutes. Transfer cookies to the rack to cool completely. Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.

Traditional Christmas treat of Eastern Europe, these easy Polish walnut kiflies are buttery, melt-in-your-mouth, delicate cookies.&nbsp;

Easy Polish Walnut Kiflies - Holiday Crescent Cookies

flour

(2 sticks) cold butter (diced)

egg yolks (from medium size eggs)

sour cream

egg whites (from medium size eggs)

sugar

walnuts (finely chopped)

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).

Place egg whites in an airtight container and refrigerate.

The next day, beat the egg whites until stiff. Add powdered sugar and beat well. Stir in nuts and refrigerate.

To a medium bowl, add 2 tablespoons each of all-purpose flour and sugar. Take half the balls out of the refrigerator and place in flour/sugar mixture. Keep the rest chilled.

Roll balls out on a small amount of flour/sugar mixture into a thin circle. Place a heaping teaspoon of filling on each and roll up into a crescent shape. Pinch the ends tightly. Place seam-side down on a greased cookie sheet.

Bake at 350 degrees Fahrenheit for 12 to 15 minutes. Cool slightly and dip in a bowl of confectioners&#039; sugar. Store the kiflies in a cool place.

Sugar free, low carb and gluten free cookie heaven: These Italian Walnut Cookies are a super healthy take on the Italian classic Dolci di Noci.

Sugar Free Walnut Cookies

175 g / a generous 1 1/2 cups coarsely ground walnuts

cinnamon

Preheat your oven to 180 Celsius

Beat the egg with the sweetener and cinnamon

Add the ground walnuts

Have a little taste! If you have a sweet tooth, you may want to add another teaspoon of sweetener.

Form little balls and place on a baking sheet (I greased mine with walnut oil - I would have used baking paper had I not run out)

Bake for 10 minutes or until nicely browned

Chocolate Chip Walnut Cookies are a fast and easy drop cookie, made with dark chocolate, chopped walnuts and mini chocolate chips.&nbsp; So good you will be making these over and over.

Chocolate Chip Walnut Cookies

baking powder

butter ((softened))

vanilla

chocolate

walnuts

mini chocolate chips

Pre-heat oven to 350F (180C), line a large cookie sheet with parchment paper.

In a medium bowl whisk together flour, baking powder and salt.

In a large bowl beat on medium speed the butter and sugar until light and creamy approximately 5 minutes, then add the egg, vanilla and melted cooled chocolate and beat to combine.

Add the dry ingredients to the creamed butter mixture and combine with a wooden spoon or spatula,&nbsp; then fold in the walnuts and chocolate chips.

Drop by spoonfuls on prepared cookie sheet and bake approximately 10 minutes.&nbsp; Let cool completely before serving.&nbsp; Enjoy.

Easy walnut oatmeal cookies are a delightful treat, combining the chewy goodness of oats with the satisfying crunch of walnuts.

Easy Walnut Oatmeal Cookies

(270 grams) old-fashioned rolled oats (not instant)

½ cups (187 g) all-purpose flour (measured correctly)

baking soda

(200 grams) packed dark brown sugar ((light brown works too))

(66 grams) granulated sugar

eggs (room temperature)

(110 g) coarsely chopped walnuts

(127 g or 4 oz) dark chocolate chunks or chips

Preheat oven

Preheat the oven to 350&deg; F. Line cookie sheets with parchment paper, set aside.

Whisk dry ingredients

Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.

Beat wet ingredients

In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla and eggs until light and creamy, about 1 minute Scrape down sides when necessary.

Add dry ingredients to wet ingredients

Gradually add the flour oat mixture and mix until just blended. Stir in the walnuts and chocolate chunks.

Scoop dough and bake

Use a medium cookie scoop to scoop dough and form into balls. Place on parchment lined cookie sheet and bake for 10 to 12  minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely.

Oreshki are the traditional crisp and flaky walnut shaped cookies filled with dulce de leche filling. These beautiful delights are the iconic treats for Slavic families, especially during holidays and special occasions. The golden exterior of these cookies give a nice touch to the dessert table.

Oreshki Recipe (Walnut Shaped Cookies)

egg yolks – room temperature

white vinegar

mayonnaise

(or 2 sticks) unsalted butter

all-purpose flour (– sifted (might need 1/4 cup additional))

(14 oz) can dulce de leche

(or 1/2 stick) unsalted butter

Separate egg whites from egg yolks. In a large bowl, combine 3 egg yolks and 1 cup powdered sugar. Beat on high speed for 1-2 minutes (start low) until slightly lightened in color.

In a small bowl, combine 1 tsp baking soda and 2 tsp distilled white vinegar; it will fizz. Pour the baking soda mixture into the large bowl with eggs and add 2 sticks unsalted butter, 1 tbsp mayo and 1/2 tsp vanilla extract. Beat for another minute to combine.

Add 3 cups all-purpose flour (1 cup at a time). Beat until just combined with each addition. If dough feels a bit too soft, add another 1/4 cup flour and stir with a spatula. Dough will be sticky and you might think it needs more flour, but it will thicken in refrigerator.

Wrap the dough with plastic food wrap and make a flat disk to about 1-inch thick. Refrigerate for 1 hour or up to 2 days if planning to bake these later.

To Make Oreshki Dough:

1 HOUR LATER: preheat the oreshki maker while you work with the dough.

Fully fill a 1 teaspoon measuring spoon with dough and then scoop it out with your finger. Roll an egg-shaped dough balls. (Make at least 24 to fill all the molds or how many your oreshki maker has). This is the fastest and easiest way to make the dough balls. It will ensure all cookies are similar and the excess dough is not oozing out of the oreshki maker. You will have enough cookie scraps for the filling.

Once the appliance is ready, place 1 ball into each cookie mold and gently press to close the lid. Press just until clicked or closed; do not press all the way or the oreshki shells will come out too thin. Bake for 2 1/2 minutes. (If this is your first time making oreshki, check at 2-minute mark). Shells should be yellow-ish to lightly golden. Keep rolling the dough balls for another round while these are baking. You do not need to refrigerate the dough before each addition. I tried and I did not see any difference. The baking process takes less than 20 minutes, which is not much for butter dough to really soften.

Remove baked cookie shells to a clean tray using a disposable knife or fork. Repeat previous step until all oreshki shells are baked.

Using a small sharp knife, trim the edges of each cookie. Crush all the cookie scraps into small crumbs with your hands. You do not need a food processor or a rolling pin.

To Bake Oreshki:

In a medium bowl, combine 1 (14 oz) can dulce de leche and 1/2 stick (or 1/4 cup) unsalted butter. Beat on high speed for about 2 minutes until combined. If necessary, refrigerate filling for an hour or so if it turns out too runny. Different homemade dulce de leche methods have different texture results.

With help of a dull knife, fill each cookie shell with dulce de leche filling. Gently (no pressing) put 2 shells together, filling side toward each other to create a walnut shaped cookie. I like to add some cookie crumbs to the seams to cover any dulce de leche showing and to give these cookies a festive look. Continue until all cookies are filled. I always have just enough filling for all.

Place cookies in a tray, preferably seam side on a side until cookies set in refrigerator, to prevent any dulce de leche leaking out. Refrigerate for at least 4 hours before serving.

Walnut shaped cookies stay fresh up to 1 week in refrigerator.

To Make Dulce de Leche Filling and Fill Oreshki:

The Serbian Walnut cookies are best made days ahead so the flavor matures.  While these cookies are wonderful sandwiched, they are also quite good on their own.

Serbian Walnut Cookies Recipe

apricot preserves

gelatin

cider vinegar

walnuts (114 grams)

unsalted butter, softened (114 grams)

+ 1 T granulated sugar (75 grams)

all-purpose flour (175 grams)

sugar (260 grams)

This filling can be made days in advance and refrigerated.

Place the apricot preserves in the bowl of a processor.  Process until smooth.

Dissolve the gelatin in the vinegar in a very small bowl.

Heat the preserves just to a simmer.  Remove from the heat.  Tear the gelatin into about 6 pieces and immediately add it to the hot preserves.  There is no need to liquify it first.  The heat will do that.  Wait for a minute or two until you can see the gelatin has liquified.  Stir it into the preserves.  Transfer to a small container and refrigerate until needed.

Apricot Filling

Preheat the oven to 325°F.  Line a couple of baking sheets with parchment paper and set aside.

Place the walnuts on a rimmed baking sheet and toast for 7 to 10 minuts until fragrant and slightly browned.  Cool completely.

When cool, place the walnuts and flour in the bowl of a processor.  Process until the nuts are finely ground and instinguishable.  Set aside.

Place the butter and sugar in the bowl of a mixer.  Beat until light.

Add the egg yolk and vanilla and beat to combine.

Add the flour mixture and beat on low just until completely incorporated.  The dough should be good to roll out but if it is too soft, refrigerate briefly.  Do not let it get too cold or it will be hard to roll.

Place the dough between two large pieces of waxed paper.  Make 4 or 5 indentations and then roll the dough to abut 1/4&quot; thick.  With a 1 1/2&quot; round cutter, cut the cookies out, keeping them close together

Remove the top piece of waxed paper and, keeping the cookies on the bottom pieces of paper, transfer the whole thing to a baking sheet.  Freeze until rock hard.

When frozen, simply punch them out and place them on a cookie sheet about 5 across and 7 down.  Refreeze if necessary.

Bake for 15 to 17 minutes from the frozen state until lightly browned and firm.  Cool completely.  These can be stored in an airtight container before filling for up to a week.  The cookies can also be frozen, unbaked, wrapped well and kept for several months.  Bake from the frozen state.

Serbian Walnut Cookies

The cookies can be filled or left as single cookies.  If sandwiching continue.

Sift the powdered sugar into a medium size bowl.  Set aside.

Stir the filling vigorously to smooth it out.  Turn half the cookies upside down and fill  with about 3/4 teaspoon apricot filling.  Place the tops on the cookies.

Allow the filled cookie to set up on a rack overnight to tighten the filling.

If finishing with powdered sugar, place a cookie in the powdered sugar, coating both sides and rolling the edges in the sugar.  Dust the tops with more powdered sugar.

Store in an airtight container for a week or 10 days.

Assembly

Top 7 walnut cookies recipes from across the web

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Top Tags

Nut Crescents

Easy Polish Walnut Kiflies - Holida...

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Oreshki Recipe (Walnut Shaped Cooki...

Serbian Walnut Cookies Recipe

Top 7 walnut cookies recipes from across the web

The most viewed walnut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nut Crescents

Easy Polish Walnut Kiflies - Holida...

Sugar Free Walnut Cookies

Chocolate Chip Walnut Cookies

Easy Walnut Oatmeal Cookies

Oreshki Recipe (Walnut Shaped Cooki...

Serbian Walnut Cookies Recipe

The most viewed walnut cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine