Walnut Thins Recipes

OAT-WALNUT THINS

Steps:

• Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.

ALMOND 'YOU MUST BE NUTS!' CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
• Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
• Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
• Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

NUT THINS

Steps:

• Preheat oven to 375 degrees Farenheit.
• Grease a large cookie sheet.
• Soften butter and combine with sugar (mixing well).
• Beat the eggs and then add to them to your butter/sugar mixture.
• Add the vanilla extract and continue mixing well.
• In a separate bowl sift together your dry ingredients (flour, chopped walnuts and salt).
• Finally add your dry ingredients and mix thoroughly until batter is smooth.
• Using a tablespoonful, drop batter unto your cookie sheet leaving a couple inches space in between each cookie as they will spread while baking.
• Bake for about 10-12 minutes until edges are slightly browned.
• Let cool for two minutes before removing.
• Remove with a spatula and carefully loosen edges on all sides so cookies will not fall apart.
• These are best served right out of the oven with a large glass of milk. Enjoy!

WALNUT THINS

Steps:

• Preheat oven to 425°F.
• Beat together butter, brown sugar, and salt in a bowl with an electric mixer until light and fluffy, about 3 minutes, then beat in egg and vanilla until just combined. Sift flour over batter, then fold in. Fold in walnuts.
• Drop level 1/2 teaspoons batter about 2 inches apart onto well-buttered baking sheets and pat into 1 1/2-inch rounds with back of a fork. (To keep fork from sticking to batter, dip fork in water, then tap off excess water onto a paper towel.)
• Bake cookies in batches in middle of oven until pale golden around edges, 5 to 7 minutes. Carefully loosen hot cookies with a metal spatula and transfer to a rack to cool. (If cookies become too firm to remove without breaking, return to oven for a few seconds to soften.)