Black Walnut Cookies I Recipes

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.

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!

Steps:

• Preheat oven to 350 degrees. Toast nuts on a rimmed baking sheet until fragrant and golden, about 10 minutes. Let cool.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in orange zest. Reduce speed to low; add flour and salt, scraping down side of bowl as needed. Mix in walnuts.
• Divide dough in half, and transfer each to an 8-inch square baking dish, pressing down until flat. Refrigerate for 15 minutes. Prick lines into dough every inch with a fork. Bake until pale golden, about 25 minutes. Remove from oven. Sprinkle Demerara sugar over surface of each. Bake until sugar is set, about 5 minutes. Let stand for 5 minutes. Cut into 2-inch squares while warm. Transfer pans to wire racks, and let cool.

Steps:

• In a bowl, cream butter. Combine the flour, cornstarch and confectioners' sugar; add to butter and mix well. Stir in walnuts. , Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. , Bake at 300° for 20-25 minutes or until set. Remove to wire racks to cool. Dust with additional confectioners' sugar.

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.

Steps:

• In a small bowl, combine flour, baking soda, and cream of tarter; set aside.
• In a large bowl, cream butter, sugar, and brown sugar.
• Add beaten eggs; mix well.
• Add dry ingredients; mix well.
• Fold in black walnuts.
• Separate dough into 4 parts.
• Roll each part and pat on ends to make flat.
• Refrigerate overnight or longer.
• Preheat oven to 375°F.
• Grease a baking sheet.
• Slice off cookies from the refrigerated rolls and place on prepared cookie sheet.
• Bake for 5 minutes or until golden light.
• Cool on wire rack.

Steps:

• In a large mixing bowl, combine flour, sugar, butter, eggs, baking soda, cream of tartar, salt and vanilla.
• beat at low speed, scraping bowl often.till well mixed.about 3-4 minutes.
• stir in nuts.
• divide dough in half --
• shape each half into a 12x2" roll.
• wrap in waxed paper.refrigerate till firm.at least 2 hours.or overnight.
• preheat oven to 350*.
• cut rolls into 1/4" slices.
• place 1" apart on ungreased cookie sheet.
• bake 9-12 minutes or light golden brown.
• remove from sheets immediately --
• cool on wire racks completely.