WALNUT TOFFEE COOKIES RECIPES

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HUNGARIAN WALNUT COOKIES RECIPE: HOW TO MAKE IT



Hungarian Walnut Cookies Recipe: How to Make It image

As a child, I always looked forward to eating these goodies at Christmastime. Now I make them for my own family. —Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
3/4 teaspoon vanilla extract
1/3 cup sugar
3-1/2 cups ground walnuts
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and cream cheese until blended. Gradually beat flour into creamed mixture. Divide dough into 3 portions. Shape each into a disk. Wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat egg whites and vanilla on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on medium after each addition until well blended. Stir in walnuts., Generously coat a work surface with confectioners' sugar. Roll 1 portion of dough into a 12-in. square about 1/8 in. thick, sprinkling with additional confectioners' sugar as necessary to coat well. Cut into sixteen 3-in. squares., Shape 2 teaspoons filling into a small log about 2 in. long. Place diagonally onto a square. Overlap opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are golden brown, 9-11 minutes. Remove from pans to wire racks to cool completely. Dust with confectioners’ sugar., To Make Ahead: Dough can be made 2 days in advance. Wrap and store in an airtight container in the refrigerator.
    , Freeze option: Freeze cookies in freezer containers. To use, thaw before serving. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 129 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

GIANT CHOCOLATE-TOFFEE COOKIES RECIPE | EPICURIOUS



Giant Chocolate-Toffee Cookies Recipe | Epicurious image

Terrific with cappuccino or ice-cold milk.

Provided by EPICURIOUS.COM

Yield Makes about 18

Number Of Ingredients 10

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped

Steps:

  • Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
  • Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

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