Best 6 Butter Walnut 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.)

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:

• 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.