TRIPLE-NUT BARS
Enjoy these triple nut bars made with walnuts, almond and pecans - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In medium bowl, beat 3/4 cup butter, 1/2 cup brown sugar and the almond extract with electric mixer on medium-low speed until blended. On low speed, beat in flour until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan. Bake 17 to 20 minutes or until golden brown.
- Meanwhile, in 2-quart saucepan, cook 1 cup butter, 1 1/2 cups brown sugar, the honey, corn syrup and vanilla over medium-high heat 12 to 15 minutes, stirring frequently, until mixture comes to a full rolling boil. Boil 1 to 2 minutes, stirring frequently. Remove from heat.
- Sprinkle walnuts, almonds and pecans over crust. Pour brown sugar mixture over nuts. Bake 13 to 15 minutes longer or until top of mixture is bubbly. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 15 g, TransFat 0 g
TRIPLE WALNUT COOKIES
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat".
Provided by YummySmellsca
Categories Frozen Desserts
Time 6h16m
Yield 32 Cookies, 32 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream together the butter, shortening, cream cheese and sugar until fluffy.
- Add vanilla, beat in well.
- Add flours, nutmeg and ground walnuts, beating inches
- Fold in the chopped walnuts and currants (if using). [Photo24688]
- Scoop 1/2 the batter (it will be very soft and sticky) onto a sheet of wax paper set on a double layer of foil.
- Using damp hands, roll dough into a log about 2" in diameter.
- Wrap in the waxed paper / foil layers and freeze until very firm, at the least 3-4 hours and up to 6 months.
- When ready to bake, preheat the oven to 350F and line 2 baking sheets with parchment.
- Unwrap one log and roll it in the coarse sugar to coat the sides completely.
- Use a sharp serrated knife to cut the log into 1/4" thick rounds and place them 1" apart on sheets.
- Lightly press a walnut half onto the tacky surface of each cookie (dough will have defrosted somewhat) and using a pastry brush lightly glaze the top of each round.
- Bake, one sheet at a time, for 16-17 minutes. They will not look overly browned but this is OK.
- Cool completely on the sheets.
Nutrition Facts : Calories 206.2, Fat 16.5, SaturatedFat 4.9, Cholesterol 14, Sodium 45.8, Carbohydrate 13.1, Fiber 1.2, Sugar 5.4, Protein 2.8
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
WALNUT-MAPLE SANDIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 48 cookies
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes. Let cool, then transfer to a food processor and pulse until finely ground.
- Whisk the ground walnuts, 1/2 cup confectioners' sugar, the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Beat in the egg yolk, maple syrup and maple extract until incorporated. Reduce the mixer speed to medium low; add the flour mixture and beat until the dough comes together, about 2 minutes.
- Line 2 baking sheets with parchment paper. Form teaspoonfuls of dough into balls and arrange about 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden, 18 to 20 minutes.
- Remove from the oven and brush the cookies with maple syrup; let cool 2 minutes on the baking sheets. Put the remaining 2 cups confectioners' sugar in a shallow bowl; add the cookies in batches and toss to coat, then transfer to racks to cool completely.
TRIPLE CHOCOLATE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
- Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees F (or 325 if convection option is available).
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
TRIPLE CHOCOLATE COOKIES
Provided by Bobby Flay
Categories dessert
Time 1h45m
Yield 2 to 3 dozen cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
- Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
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4.7/5 (22)Category CookiesCuisine AmericanTotal Time 1 hr 30 mins
- Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn’t melt the butter or cook the eggs!).
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
- On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips. Cover and chill the dough for at least 45-60 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
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- Preheat oven to 350°F. Melt butter, unsweeted chocolate and bittersweet chocolate together over a pot of simmering water. You can put the butter on the bottom of the bowl the keep the chocolate from getting too hot. Whisk until well combined. Keep warm. Whip the eggs, granulated sugar, coffee extract and vanilla extract on high until mixture is very thick and pale yellow in color (approximately 5 minutes).
- While eggs are whipping, measure the flour, baking powder and salt. Fold the warm chocolate mixture into the whipped eggs. Sift the flour, baking powder and salt over the chocolate mixture, then fold in nuts and chips. Allow to set about 5 minutes before scooping. The batter will appear mousse-like.
- Depending on the scoop size, the cookies will take anywhere from 8-12 minutes to cook. They will appear craterlike when ready. Allow to cool before testing. They should be moist and chewy.
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