Best Walnut Spice Cookies Recipes

Walnut Spice Cookies image

Provided by Burgundy Damsel

Time 47m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 12

2/3 cup packed dark brown sugar
1/2 cup unsalted butter, softened
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup molasses
2 tablespoons milk
1 egg
1 1/2 cups white whole wheat flour
2 1/2 cups coarsely chopped walnuts, toasted

Steps:

To toast walnuts, place on baking sheet and bake at 350* for 6 to 8 min or until pale brown and fragrant.
Beat brown sugar, butter, baking powder, vanilla, cinnamon, ginger and salt in large bowl at medium speed 3 to 4 min or until lightened in color and smooth. Beat in molasses and milk until blended. Beat in egg (mixture will look curdled). At low speed, beat in flour just until blended. Stir in walnuts. Cover and refridgerate 30 minute.
Meanwhile, heat oven to 350*. Line baking sheet with parchment paper. Drop about 2 1/2 tbsp dough per cookie onto baking sheets; slightly flatten with fork. Bake 11 to 13 min or until set and light brown around the edges. (Do not overbake.) Cool completely on wire racks.

Nutrition Facts : Calories 355.6, Fat 24.4, SaturatedFat 6.6, Cholesterol 38.3, Sodium 110.7, Carbohydrate 32, Fiber 3.6, Sugar 16.5, Protein 6.5

Walnut-Topped Spice Cookies image

Yield Makes about 18 cookies

Number Of Ingredients 10

1/2 cup vegetable oil
1/2 cup sugar
1 tablespoon creamy peanut butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon almond extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
18 (about) walnut halves
1 egg, beaten to blend (for glaze)

Steps:

Preheat oven to 325°F. Line baking sheet with foil. Beat first 7 ingredients in large bowl to blend. Mix in flour. Shape dough into walnut-size balls; arrange 1 inch apart on prepared sheet. Top each with 1 walnut half. Press walnuts to adhere to dough and to flatten balls slightly. Brush generously with glaze.
Bake cookies until cooked through and light brown, about 20 minutes. Cool on sheet. (Can be prepared 2 days ahead. Store airtight at room temperature.)