Easy Walnut Cookies Recipes

WALNUT COOKIES I

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.

EASY DELICIOUS WALNUT SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees (F).
• Mix together the granulated sugar, flour, and butter until well combined.
• Add in the chopped walnuts, and mix in evenly.
• Once it becomes a nice doughy mixture, divide it into 12 sections, and form them into medium thick circles.They will flatten out as they bake.
• Lather each one with powdered sugar before sticking them on a baking pan.
• Bake for about 10 minutes, or about when the edges of the cookies turn golden brown.
• Take them out, and let it cool for a bit.
• Eat and enjoy!

EASY WALNUT COOKIES

Steps:

• 1. In a large bowl cream the powdered sugar and butter together, then add the 2 egg yolks, mix well.
• 2. Next slowly add the flour, baking powder and cinnamon, and stir together.
• 3. Shape dough into walnut sized balls using your hands.
• 4. Now, dip (one side, only) in the egg white and then into the walnut pieces. Do the same with the rest of the dough.
• 5. Place a layer of parchment paper on your cookie sheet and place the cookies on it.
• 6. Preheat the oven to 375 F and bake for 25 minutes or until the tops look a light pink color.

BLACK WALNUT COOKIES

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.

CHOCOLATE CHIP WALNUT COOKIES

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.