- Dish type
- Biscuits and cookies
These luxury all-butter biscuits are similar to shortbread studded with black walnuts, then covered in icing sugar. A lovely way to use black walnuts, though regular walnuts could also be used.
14 people made this
- 225g butter
- 125g icing sugar
- 3 tablespoons brandy
- 1 tablespoon vanilla extract
- 250g plain flour
- 1/4 teaspoon salt
- 120g chopped black walnuts
- 2 tablespoons icing sugar
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Cream butter and 125g icing sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.
- Shape dough into 2.5cm balls and place 5cm apart on an ungreased baking tray.
- Bake at 170 C / Gas 3 for 20 minutes, or until lightly browned. Sprinkle remaining icing sugar over biscuits.
Reviews & ratingsAverage global rating:(16)
Reviews in English (14)
by THERESE HAHNBAUM
This was very good, the only changes I made was I used no brandy and pecans for my nut prefererence.I recommend this cooky, especially if you are a lover of Mexican Wedding cookies like myself.-07 Dec 2000
I made these cookies for my husband because the recipe sounded like one that his grandmother used to bake for him when he was a little boy. I had to substitute Kahlua for the brandy, but the result was fantastic. This is a simple and delicious cookie. I can't wait to make another batch.-18 Dec 2006
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Old-Fashioned Black Walnut Cookie Recipe
Wednesday, December 18, 1912: Am beginning to get ready for Christmas. Picked out some walnut bits.
Her middle-aged granddaughter’s comments 100 years later:
What was Grandma going to make with the walnuts? Maybe she made cookies . Here’s an old recipe for Black Walnut Cookies.
Old-Fashioned Black Walnut Cookies
1/2 cup butter, softened
1 cup brown sugar
1/4 cup milk
1 teaspoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups flour
3/4 cup coarsely chopped black walnuts
Preheat oven to 400 degrees. Mix butter, brown sugar, and eggs together. Stir in milk and vinegar. Then, stir in baking soda and salt. Add flour and stir until combined. Stir in black walnuts. Chill in refrigerator for at least 1/2 hour. Drop rounded teaspoons about 2 inches apart on lightly greased baking sheet. Bake 8 – 10 minutes, or until lightly browned.
Yield: approximately 3 dozen cookies
I love these cookies. They are an old-fashioned soft cookie with the robust, rich taste of black walnuts.
Here are several previous posts about Black Walnuts that you might enjoy:
Black Walnut Old Fashioned
| Ted’s Takeover Recipe: Black Walnut Old Fashioned | Hi guys! Here’s a little something to warm you up–and this also serves as a great companion for game night, particularly if your team is losing.😂 During the warmer months I like drinking tequila and sometimes a little gin but for the fall and winter months nothing else except bourbon makes sense to me. If you’ve been working outside or walking around in the cold wind and snow, a strong bourbon cocktail really takes the frost off.
This is a hearty mixed drink with the perfect balance of sweetness and bitterness. The Montenegro Amaro’s combination of spices and botanicals add a deep complexity of flavor that some sensitive palettes might find strange at first, but becomes increasingly satisfying a couple sips in.
I skewered a small piece of blood orange and cherry together for garnish here, but a simple curled orange peel on the rim of the glass works well in it’s place. Cheers and enjoy! **This cocktail pairs beautifully with my baked chicken wings recipe!
I remember a few years ago, she brought me a bottle of her homemade pineapple tarts when we met up for Chinese New Year.
Anyway, today, she is sharing with us the recipe of Chinese walnut cookies.
Happy New Year to all Rasa Malaysia readers.
When I was browsing through the various blogs for cookies to bake for the Lunar New Year, this recipe of walnut cookies from Nasi Lemak Lover instantly caught my eyes.
It reminds me of my childhood days where we would go to the market to buy these cookies and eat them with a cup of coffee.
After reading her blog post, I realized that most walnut cookies do not have walnuts in it.
But I have edited the recipe a bit and added ground walnuts and shortening into it as I simply love nuts.
The end result is these absolutely delicious walnut cookies topped with walnut pieces that are buttery, crumbly, and nutty.
They are great for the upcoming Lunar New Year, when friends and family gather together and some cookies to enjoy during the festivities.
They are also very easy to make and you don&rsquot need a mixer because you can mix everything with hands.
To those celebrating Lunar New Year, happy year of horse to you all.
Stilton & Walnut Crackers
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, until smooth. With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute until the dough is in large crumbles. Add 1 tablespoon of cold water and mix until the dough comes together
Dump the dough onto a floured board and roll it into a 12-inch-long log. Brush the log completely with the egg wash. Spread the walnuts on a cutting board and roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly on the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees and line a sheet pan with parchment paper.
Cut the log into 3/8-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking. Cool on the pan and serve at room temperature.
Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
These are great cookies. I found the cardamon strength is fine. But, like others, I found the quantities of sugar for the finishing off are way out. 1/4 cup of the icing sugar would be enough and you could easily halve the granulated sugar. Obviously, youɽ have to adjust the cardamon ratio accordingly. Now, to find a use for all that spiced sugar left over!
I agree with others that this is a very elegant, lovely cookie. It seems to be a variation on Mexican Wedding Cakes or Russian Tea Cakes (recipes on this site), not sure why this recipe doesn't have a specific name. In any case, I liked this recipe the best. I don't grind the walnuts too much -- it's nice to have a few larger bits here and there in the cookie. I've also tried using Trader Joe's almond meal and that was *terrible* -- it produced dense little rock cookies. Like others I make the smaller size and cook them for only 12 minutes -- that seems to be enough! I loved the suggestion below to roll the dough out into a log and then cut the rounds -- that will save a TON of time rolling little balls and will also make the size much more uniform. I haven't tried grinding my own cardamom, so I will definitely try that next.
These cookies are truly delicious (not too sweet!), easy to make, and present/travel nicely. I have been making them every Christmas for nearly a decade now. The texture is rich but in a light and crisp way. My one criticism is the cardamom quantity. It's way too much, unless they were maybe using the weakest cardamom imaginable. I use 1/4-1/2 tsp for the whole recipe and do not bother putting any at all in the sugar coatings. This year I used 1/4 tsp cardamom and 1/2 tsp allspice, which turned out nicely.
I made this for a cookie party. always in search for another holiday "keeper". Its texture is open and corse instead of dense and soft. Or chewy so for me it didn't hit my sweet spot. It got good enough reviews, but for me I probably won't make it again. The amount of sugar/cardamon needs to coat the cookies when warm. is way too much. I used half cup of each sugars and the given amt of spice. and still had lots left over.
After hosting a Christmas party for 50 people, I received so many requests for this recipe, and all the dishes made from epicurious, our guests were given a folder that inclued all the recipes. The food was a huge hit! Thanks, epicurious.com!
I've made these cookies at Christmas for the last five years and they are always a big hit.
These are surprisingly light. They make an elegant and excellent after dinner cookie. For the rolling sugar, you can get away with making about 1/2. The amount they tell you to make is ridiculous. These have become a Christmas cookie staple in our house.
These came out delicious and were a snap, based on all the good tips in the previous reviews and a little ingenuity. Grind your own cardamom. Grind the walnuts fine in the food processor. Sift your flour and use 2 1/4 cups. Make the cookies smaller I used a 1 1/4" scoop, maybe two teaspoons-worth. Yielded about 5 1/2 dozen cookies. Unlike the last writer who sized down, I cooked mine for 20 minutes until just barely golden and they were terrific. I made only the cardamom-sugar coating and had plenty with only maybe 2/3 or 3/4 cups sugar. Don't "toss" them, just put them in upside down and swirl them around until they're covered. Both my six-year-old and my husband loved them. Must be onto something!
These cookies are fantastic, though I would like to see the cardamom flavor more pronounced. Make sure you cookie them the full time -- after reading previous reviews I made them smaller and thought that cooking them for 20 minutes would suffice. The batch that I forgot about that stayed in for 25 minutes was the best. Also, my family isn't huge on very sweet desserts, nonetheless our camp preferred the powdered sugar variety. But both are great.
I have made these cookies twice. The first time the generous tablespoon of dough was a much too large cookie. I found that a mellon baller produces a perfect size cookie! And it is VERY easy to do.
I love to make six or so varieties of cookies and candies every Christmas to hand out as gifts. This recipe is always at the top of my list and draws the most positive reviews. However, I much prefer the granulated sugar coating and that is now the only one I use.
These were pleasant, simple cookies. Made with whole-wheat flour, increased the cardamom to compensate for the stronger flavor of the wheat dough. Nicely not too sweet, but hearty with the nuts, and slightly spicy. Rolled only in powdered sugar with cardamom and they were tasty!
Very simple recipe that produces excellent cookies. Unless I read something wrong, it seems you don't need all that granulated and powdered sugar to roll the cookies in after they have been baked. There was a lot left over.
These are a hit with both kinds of sugar coatings. Thanks to the cook who suggested looking up the proper way to measure flour. I found a PBS cite that had video. I re-measured the flour I had already set aside for this recipe, and found I was over by a half cup because I had used the wrong method.
These were fantastic. The tricks are to grind your own cardamom, chop the walnuts very finely so they just blend into the cookies (I used my food processor) and measure your flour very lightly (don't pack it!). I only made the granulated sugar topping and I had plenty of leftover sugar. My cookies were very light and delicate. I've been looking for a cardamom flavored cookie and these are it. They just taste like Christmas.
Nice. I substituted the lemon zest with orange zest and quite liked both sugar coatings.
This were rather plain and not nearly sweet enough or delicate enough. A disapointment considering all the rave reviews.
I made these without cardamom and with European butter. I rolled the dough into a log, then cut it into very thin slices after refrigerating. Sifted powdered sugar on top. They were rich and delicate, a very big hit at my party!
The only trouble is that I have five kinds of cardamom. (white, green, brown, black, decorticated) Hmm. guess I'll have to try it all five ways, won't I? I'll let you know how that comes out.
What a great change from the traditional holiday cookie! I prefer the granulated sugar version. They have become a regular on our holiday cookie list.
I thought it was great. I ground my own cardamom seeds and the favor was wonderful. I also used pecans for the first batch and amonds for the second batchsince I did not have walnuts on hand,
I made these again this year, I think they are great! I, too, prefer the granulated sugar coating, and I only used that one, and I still had extra of the mixture. These cookies have become a holiday tradition for me.
A very delicious, different kind of holiday cookie. I'll make them again. Next time I would use less sugar for the coating, there was a lot left over but otherwise a great success!
Elegant, flavorful and easy. Flakey and light, these turned out so well I plan to make another batch today and these will become a holiday staple around my house, for sure. I used a brand new jar of organic ground cardamom and it was nice and pungent. The house smells heavenly. The only unfortunate thing is that there is so much dusting sugar left over (of both kinds). it's really not necessary to make all that just to coat these and now I'm left having to find another use for it, rather than toss it out. Also, I agree with the reviewer below, be careful about your flour! Follow the rules. Look up "how to measure flour, online, if not sure. Otherwise, these are fantastic.
(1) I suspect the tough cookies below may be result of too much flour. For years I've dismissed the "flour rules" as unnecessary. Then recently I read that scooping compacted flour directly from the bin can mean as much as 25% (that's alot!) more flour than specified. And since following the rules, several things (a new scone recipe, a much-made cracker, another cookie, and THIS cookie) have turned out light and lovely. I'm convinced! (2) Still, what was unusual about this recipe was the cardamon, which I love. But the flavor didn't come out as strongly as Iɽ hoped, so in the end, while light and enjoyable, this cookie was nothing special and won't be repeated.
Stilton and Walnut Biscuits with Roasted Garlic Jam
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- 8 garlic bulbs
- olive oil, for drizzling
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Stilton and Walnut Biscuits
- 80 g walnuts
- 120 g unsalted butter, diced
- 340 g Stilton, crumbled
- 200 g plain flour, plus extra for dusting
- ½ tsp dried thyme
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 medium egg, beaten
Roasted Garlic Jam and Baking
- 200 g onions, quartered
- 350 g caster sugar
- 80 g white wine vinegar
- 80 g water
- 2 pinches fine sea salt
Ingredients German Christmas Cookies Walnut Cookies
150 g butter, soft
100 powdered sugar
1 dash salt
6 egg yolks
1 sachet vanilla sugar- 0.3oz – How to make Vanilla Sugar –
50 ground walnuts – Paskesz Ground Walnuts, 4-Ounce Bags (Pack of 24)
350 g flour
2 tbsp apricot jam
100 g powdered sugar
1-2 tbsp warm water
halves of walnuts for decoration
Walnut and whisky biscuits
These unassuming biscuits, invented by my missus, Sadie, are quite addictive. The whisky adds a great pop of flavour but if you’re not that way inclined, vanilla does the job just as well.
- 120 g unsalted butter, softened
- 55 g (¼ cup) caster sugar
- 2 tsp whisky or 1 tsp vanilla
- 120 g (1 cup) crushed walnuts
- 150 g (1 cup) plain flour
- pure icing sugar, to dust
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 150°C. Cream butter, sugar, whisky and 1 teaspoon of salt for 8 minutes or until thick and very pale. Gently fold in walnuts and flour, taking care not to knock out the air.
Use a dessert spoon to scoop out even amounts of mixture and, using your hands, gently roll mixture into balls. Again, you don’t want to squash out all the air or have the biscuits melt in your hands.
Place on oven trays lined with baking paper and bake in the centre of the oven, turning halfway, for 25 minutes or until they start to turn slightly golden in colour. Cool, dust with icing sugar and serve with tea or a good black coffee.
Photography Alan Benson. Food preparation John McFarlane. Styling Michelle Crawford.