OATMEAL RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
- Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
- Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
- For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
- To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
DATE-AND-WALNUT SANDWICH COOKIES
Easy and impressive, these sandwich cookies embellish store-bought shortbread with a decadent four-ingredient date-and-walnut spread that has a honeylike sweetness and caramel overtones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- Combine dates, water, and cinnamon in a small saucepan over medium heat, stirring frequently, until dates break down to a soft paste, about 3 minutes. Let cool slightly in pan, then stir in walnuts.
- Divide date mixture among 4 cookies. Top each with another cookie, and dust with confectioners' sugar if using. Serve immediately.
CHOCOLATE CHIP WALNUT COOKIES
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
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.
WALNUT COOKIES (POLVORONES)
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
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 WALNUT SANDWICH COOKIES
Adding ground walnuts to a basic cookie dough was a stroke of genius. Filling them with a creamy chocolate filling? Beyond genius.
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 28 servings
Number Of Ingredients 9
Steps:
- Beat butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Mix nuts, flour, and baking powder in small bowl; add to butter mixture, mixing until combined. Refrigerate 1 hour.
- Heat oven to 350ºF. Shape dough into 56 balls. Place, 2 inches apart, on parchment-lined baking sheets. Bake 14 to 16 min. or until edges are lightly browned. Let stand 1 min. Remove to wire racks; cool completely.
- Microwave chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted. Let stand 10 min. to cool slightly.
- Fill cookies with chocolate mixture to make 28 sandwiches, adding about 1 Tbsp. chocolate mixture to each sandwich.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
WALNUT SANDIES
Steps:
- 1. Cream together first four ingredients.
- 2. Mix together dry ingredients including 1 cup of the finely chopped walnuts, making sure to set aside 1/2 cup of them for the glaze.
- 3. Combine all ingredients and mix until well blended.
- 4. Place dough on sheet of waxed paper and roll into a long cylinder approximately 2" to 3" in diameter. Chill dough for 1 hour or until firm enough to slice with sharp knife.
- 5. Pre-heat oven to 350 degrees.
- 6. Unwrap dough, slice 1/2" thick pieces and place on a parchment lined cookie sheet.
- 7. Bake for 10 minutes or until edges are slightly brown.
WALNUT COOKIES
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
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.
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