Best Walnut Butter Cookies Recipes

BLACK WALNUT BUTTER COOKIES

Steps:

• In a bowl, cream butter. Combine the flour, cornstarch and confectioners' sugar; add to butter and mix well. Stir in walnuts. , Roll into 3/4-in. balls. Place 1 in. apart on greased baking sheets. , Bake at 300° for 20-25 minutes or until set. Remove to wire racks to cool. Dust with additional confectioners' sugar.

BUTTER WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a mixing bowl, beat your butter, sugar, egg, vanilla, and salt until light and fluffy.
• In another bowl combine flour and finely ground walnuts.
• Little by little add flour mixture to butter mixture; mix until thoroughly combined.
• Cover your dough and refrigerate it for at least 1 hour.
• Take a quarter of your dough at a time out of your refrigerator, and roll it out to a quarter inch thickness.
• With a lightly floured glass rim, or any other desired shape you wish to use, and cut your cookies out and place on an parchment lined cookie sheet and bake in preheated oven for 8-10 minutes until they are just lightly browned.
• Remove the tray from the oven and immediately remove the cookies to a wire rack to cool completely.

ORANGE-WALNUT BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees F. Grease cookie sheet.
• Beat butter until smooth. Add sugar and mix until fluffy. Mix in orange concentrate, orange peel and vanilla.
• Add flour and mix until dough comes together.
• Form 1 rounded tablespoon of dough into a ball. Place on prepared cookie sheet and flatten to a 2-inch round. Repeat with the remaining dough. Press 1 walnut half firmly onto each round.
• Bake about 12 minutes or until cookies just begin to brown. Remove to a rack and cool.

WALNUT BUTTER COOKIES

Steps:

• Sift flour and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until light. Beat in egg. Add flour mixture and beat until well blended. Stir in walnuts.
• Turn dough out onto lightly floured surface. Divide dough in half. Roll each half into 8-inch-long, 1 1/2-inch-wide log. Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days.
• Preheat oven to 350°F. Cut dough logs crosswise into 1/3-inch-thick rounds. Place rounds 1 inch apart on 2 ungreased baking sheets. Bake until cookies are light golden around edges, about 15 minutes. Transfer to racks and cool 10 minutes. Place powdered sugar in shallow dish. Turn cookies in powdered sugar to coat completely. Cool on racks. (Can be prepared 3 days ahead. Store in airtight container.)

PUMPKIN WALNUT COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 375°; to make the cookies-in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
• In another bowl, cream the butter and sugar until evenly combined.
• Add in the eggs, pumpkin, and vanilla; beat well.
• Add the dry ingredients and mix thoroughly; stir in the walnuts.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
• *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
• Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
• To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
• In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
• Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
• When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
• Let icing set before stacking the cookies or they will stick together.

WALNUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 300°. Sift flour, cornstarch and confectioner's sugar together into a large bowl. Add butter and mix well. Stir in walnuts.
• 2. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake about 20 minutes, until cookies are golden brown.

PEANUT BUTTER CHOCOLATE CHUNK WALNUT COOKIES

Steps:

• Cream the butter and peanut butter together.
• Add the sugars and cream on medium speed.
• Add the eggs and vanilla and mix well.
• Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
• Drop by tablespoons onto parchment lined baking sheets.Press down slightly.
• Bake at 350 degrees for 12-13 minutes or until golden brown.
• Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

ROSEMARY-WALNUT BROWN BUTTER COOKIES

Steps:

• Melt the butter in a medium sauce-pan or skillet over medium heat. Swirl occasionally and cook until all foaming has subsided, the butter is dark tan colored with little black specks, and smells fantastically nutty. Transfer to a heat-proof bowl and let it cool to room temperature. Mix the walnuts, rosemary, and all the dry ingredients together in the bowl of a standing mixer fitted with a paddle attachment (or medium-sized bowl with a hand mixer). While beating on medium-speed, add the cooled brown butter in several additions until it's completely incorporated and the dough looks grainy. The dough should hold together when you press some in your fist - if not, add a few teaspoons of cold water until it does. Turn the dough out onto your work surface and shape it into two thick logs about 1 1/2 - 2 inches in diameter. The dough will be pretty crumbly. Wrap the logs tightly in plastic wrap and freeze until hard. When ready to bake, heat the oven to 350°F. Prepare two baking sheets with parchment paper. Take out and unwrap one of the logs. Slice it into 1/4 inch round cookies using a sharp knife and transfer to the cookie sheet. Place cookies about a half inch apart. Bake for 10 minutes, or until lightly browned around the edges. Allow to cool on baking sheet before transferring them to rack.

PEANUT BUTTER CHOCOLATE CHUNK WALNUT COOKIES

Steps:

• 1. Cream the butter and peanut butter together. Add the sugars and cream on medium speed.
• 2. Add the eggs and vanilla and mix well.
• 3. Combine dry ingredients and add to peanut butter mixture gradually and mix until no white remains; then add chocolate chunks and nuts. Mix well.
• 4. Drop by tablespoonfuls onto parchment lined baking sheets. Press down slightly.
• 5. Bake at 350 degrees for 12-13 minutes or until golden brown.
• 6. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

MOCHA WALNUT BUTTER COOKIES

Steps:

• In large bowl of mixer, thoroughly beat the butter, sugar, coffee and cocoa.
• At low speed, gradually add the flour.
• With a spoon, work in chopped walnuts.
• Shape into balls, using about 1/2 Tbsp each.
• Place on ungreased cookie sheet.
• Bake at 350° for about 8 minutes.
• Cool.
• Meanwhile, mix milk, 1/4 tsp instant coffee, butter and confectioners' sugar to make icing.
• Place small amount of icing atop each mocha cookie.
• Top with a piece of walnut, if desired.