Walnut Biscuits Recipes

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HUNGARIAN WALNUT COOKIES



Hungarian Walnut Cookies image

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners' sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator. , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 129 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

WALNUT COOKIES II



Walnut Cookies II image

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

1 ¼ cups all-purpose flour
½ cup white sugar
½ cup packed brown sugar
¼ teaspoon baking soda
1 egg
1 teaspoon vanilla extract
½ cup butter, softened
¾ cup chopped walnuts

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

CRANBERRY-WALNUT BISCUITS



Cranberry-Walnut Biscuits image

Add the festive taste of cranberries and walnuts to your fresh-baked biscuits for a celebrated treat anytime of the year.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 10

Number Of Ingredients 5

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup chopped dried cranberries
1/2 cup chopped walnuts
2 tablespoons sugar

Steps:

  • Heat oven to 450°F.
  • Stir all ingredients until soft dough forms. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 185, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

RUSSIAN WALNUT COOKIES



Russian Walnut Cookies image

Oreshki are at the center of some of my favorite childhood memories. They are crumbly and buttery, with a rich creamy filling. Trust me, there is nothing better.

Provided by Natalya Drozhzhin

Categories     Dessert

Time 1h40m

Number Of Ingredients 8

1/2 cup Unsalted Butter (room temperature )
1/2 cup margarine (room temperature)
3 cup flour
1 cup sugar
3 eggs
1/4 cup mayonnaise
2 tsp baking powder
14 oz dulce de leche

Steps:

  • In a bowl, mix together the flour and sugar.
  • Add in butter and margarine. Use a handheld mixer to combine the ingredients until you have a smooth, even consistency.
  • Make a little hole in the middle of the flour mixture. Then, add the eggs, mayo and baking powder into it.
  • Use your handheld mixer to beat the ingredients together completely. Your dough should be soft and a little sticky.
  • Place small pieces of dough inside each metal form of an oreshki mold. When using a stove top, cook until golden brown. Flip the pan over and cook the other side. FYI: Each side can take 1½ to 3 minutes depending on the thickness of your mold. Make sure to check the instructions on the box!
  • Let the cookies cool. Then, break off the access dough that seeped out of the molds and cooked to the inside of the pan.
  • Fill each mold with dulce de leche. Then, place another mold on top to make an walnut shape.

Nutrition Facts : Calories 87 kcal, Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 49 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

FAVOURITE DATE & WALNUT BISCUITS



Favourite Date & Walnut Biscuits image

Make and share this Favourite Date & Walnut Biscuits recipe from Food.com.

Provided by kodi_inoz

Categories     Dessert

Time 20m

Yield 24 biscuits

Number Of Ingredients 9

125 g butter
1/2 cup caster sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 egg
1 3/4 cups self raising flour
1/4 teaspoon salt
125 g dates, chopped
60 g walnuts, chopped

Steps:

  • Cream butter and sugars. Add vanilla and egg.
  • Sift in the flour and salt.
  • Add the dates and walnuts, combine well.
  • Roll into walnut sized balls and place on lined baking tray. Press down a little.
  • Bake in moderate oven for 10 minutes or until lightly browned.
  • Cool on wire rack then hide them from children and unexpected guests!

WALNUT SHORTBREADS



Walnut Shortbreads image

These light, crumbly little biscuits are just the thing to serve with home-made ice creams. They could also be packed into boxes or jars for a home-made Christmas gift. Walnut Shortbreads can also be made in advance and then frozen.

Categories     Christmas: Biscuits, Sweets and Little Cakes     Biscuits and Cookies     Christmas: Recipes to freeze

Yield Makes approx 20. Scroll down to Ask Lindsey to see questions she has answered on this recipe

Number Of Ingredients 6

2 oz (50 g) walnut pieces
4 oz (110 g) salted butter, at room temperature
2 oz (50 g) caster sugar
6 oz (175 g) plain flour, sifted, plus a little extra for dusting
2 oz (50 g) rice flour
a little icing sugar for dusting

Steps:

  • The first thing you need to do is grind the walnuts, which you can do very carefully using the 'pulse' switch on a food processor (if this is overdone, the nuts go pasty and oily). Otherwise, a hand-held nut grinder will do the job. To make the shortbread, place the butter and sugar in a large mixing bowl and cream them together until pale and fluffy. Then mix the sifted flour and rice flour together and gradually work this into the creamed mixture, a tablespoonful at a time. Next, add the ground walnuts and use your hands to form the mixture into a smooth dough. Leave the dough to rest in a plastic food bag in the fridge for 30 minutes, then roll it out on a lightly floured work surface to a round approximately 8 inches (20 cm) in diameter. Now, using the 1¾ inch (4.5 cm) cutter, cut out approximately 20 rounds, re-rolling the trimmings. Place them on the lightly greased baking sheet and bake in the oven for 45 minutes. Cool them for 5 minutes before transferring to a wire rack. When completely cool, dust them with icing sugar and store in an airtight container.

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