Best Honey Walnut Coins Recipes
HONEY WALNUT DELIGHTS
Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. -Jessica Clemens, Wimbledon, North Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 8 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts., Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 60mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
HONEY WALNUT COINS
This is a recipe from Martha Stewart's collection - I found it in one of her magazines, and thought that it sounded so delicious - I haven't tried it yet, but it's on the to-do list -
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 7 dozen
Number Of Ingredients 6
Steps:
- Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped.
- Beat butter in a standing mixer on medium-high speed until fluffy, 3-5 minutes. Add sugar, and beat until pale and fluffy, 3 minutes more. Beat in 1/3 cup honey.
- Reduce speed to low. Add flour mixture and beat until just combined (dough will begin to pull together). Shape into a disk, and wrap in plastic. Refrigerate at least 1 1/2 hours (or up to 2 days).
- Preheat oven to 325°F Let dough stand at room temperature for 10 minutes. Pinch off about 2 teaspoons dough, and roll into a 2-inch ball, Repeat, spacing balls about 1-inch apart on baking sheets lined with parchment. Flatten cookies to 1/2-inch thick with the floured bottom of a glass, Press one of the remaining walnut pieces into each cookie.
- Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes.
- Transfer sheets to wire racks and brush cookies with warm honey, Let cool, Cookies can be stored in airtight container for up to 2 weeks.
Nutrition Facts : Calories 608.1, Fat 40.3, SaturatedFat 18, Cholesterol 69.7, Sodium 254.7, Carbohydrate 57.4, Fiber 2.6, Sugar 21.1, Protein 8.1
HONEY ROASTED WALNUTS
Sweet and spicy - a great quick snack. Best to keep in an airtight container for about a week at room temp.
Provided by katew
Categories Lunch/Snacks
Time 28m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine honey, sugar, salt, cayenne and cinnamon in a small pot over medium heat,.
- Stir once then cook 3 minutes till sugar dissolved.
- Add walnuts, stir to coat.
- Simmer 5 - 7 minutes or until syrup is lightly browned.
- Drain through a coarse sieve, discard cinnamon stick.
- Place walnuts on a wire rack over a 19 X 29 cms rectangular slice pan.
- Cook in moderate oven 180 C for about 8 minutes or until nuts have darkened slightly.
- Remove from oven, cool on wire rack.
- Nuts will crisp as they cool.
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