Best Nut Crisp Cookies Recipes

NUTTY CRISPY SUGAR COOKIES

Nutty Crispy Sugar Cookies image

I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well.

Provided by Cindy Carnes

Categories Desserts Cookies Sugar Cookies

Time 1h10m

Yield 60

Number Of Ingredients 10

Ingredients

5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
1 cup butter
2 cups white sugar
2 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
¾ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Stir together the flour, baking soda, cream of tartar, and salt; set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in eggs, vegetable oil, and vanilla. Gradually stir in flour mixture until smooth. Stir in nuts. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Flatten cookies with a fork.
Bake in the preheated oven for 10 to 12 minutes, or until the edges begin to brown. Cool on baking sheets for a minute before transferring to wire racks to cool completely.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 14.9 g, Cholesterol 14.3 mg, Fat 8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 76.1 mg, Sugar 6.8 g

ALMOND THINS

Almond Thins image

Thin and delicate, these are perfect for everything from formal parties to your morning coffee.

Provided by Violet Gibbons

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 32m

Yield 72

Number Of Ingredients 7

Ingredients

1 cup unsalted butter
1 egg
1 cup white sugar
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Steps:

Preheat oven to 325 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended.
Divide batter in half and place each half on in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure batter is spread evenly. Sprinkle almonds and press gently into dough.
Bake each sheet about 12 minutes, or until edges are lightly browned. Cut hot cookies into 2-inch squares. Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking.
Remove from oven to a wire rack. Slide spatula under cookies to loosen. Cool completely on cookie sheets. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 61.4 calories, Carbohydrate 5.6 g, Cholesterol 9.4 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 33.7 mg, Sugar 2.9 g