DOUBLE NUT COOKIES RECIPES

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EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE



Easy Double Chocolate Walnut Cookies Recipe image

These double chocolate cookies with walnuts are easy. We love them with buttery walnuts, but hazelnuts or almonds would also be delicious. We use a handheld mixer, but a stand mixer works, too.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes approximately 20 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
3/4 cup walnuts, chopped
1/2 cup chocolate chips

Steps:

  • Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
  • Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
  • Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
  • Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
  • Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
  • With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
  • Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
  • Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
  • Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition Facts : ServingSize 1 cookie, Calories 153, ProteinContent 2 g, CarbohydrateContent 17 g, FiberContent 1 g, SugarContent 11 g, FatContent 9 g, SaturatedFatContent 4 g, CholesterolContent 21 mg, SodiumContent 67 mg

DOUBLE NUT & DATE TASSIES RECIPE | EATINGWELL



Double Nut & Date Tassies Recipe | EatingWell image

The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.

Provided by Jessie Grearson

Categories     100-Calorie Christmas Cookies

Total Time 1 hours 10 minutes

Number Of Ingredients 14

1/4 cup whole-wheat pastry flour (see Note)
¼ cup packed light brown sugar
½ cup walnuts, coarsely chopped
1 tablespoon cornstarch
2 tablespoons unsalted butter
Pinch of salt
4 ounces pitted dried dates (about 3/4 cup)
¾ cup water
¼ cup packed light brown sugar
2?½ tablespoons unsalted butter
4 tablespoons reduced-fat cream cheese
1?¼ teaspoons vanilla extract
½ cup pecans, chopped
Confectioners' sugar for dusting or whipped cream for garnish

Steps:

  • Preheat oven to 375 degrees F. Coat 24 mini muffin cups with cooking spray.
  • To prepare crust: Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor (a mini food processor works well) until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.
  • To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.
  • Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners' sugar or serve with a dollop of whipped cream, if desired.

Nutrition Facts : Calories 91.7 calories, CarbohydrateContent 9.8 g, CholesterolContent 7.5 mg, FatContent 5.7 g, FiberContent 0.8 g, ProteinContent 1 g, SaturatedFatContent 1.9 g, SodiumContent 25.2 mg, SugarContent 7.7 g

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