Best Cinnamon Walnut Cookies Recipes

CINNAMON-WALNUT COOKIES (VEGAN)

Steps:

• Preheat oven to 350 degrees.
• Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
• PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
• Continue to pulse until mixture begins to form a ball.
• Line a baking sheet with parchment paper.
• Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
• Bake for 6-8 minutes, until firm.
• Cool on baking sheet.

CINNAMON WALNUT MACAROON COOKIES

Steps:

• Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper.
• Line cooling racks with damp towels.
• Mix the flour, cinnamon and salt together and set aside.
• Beat the egg whites in a large bowl with an electric mixer on high until soft peaks begin to form, about 3 minutes. While the mixer is still running, gradually add the sugar, about a Tablespoon at a time, and continue beating until the mixture stands up in stiff glossy peaks, about 5 minutes of beating in all.
• Reduce the speed of the mixer to low and blend in the flour mixture and the vanilla and walnut extracts. (Do not overmix the batter at this stage, as the protein in the flour might become overdeveloped, which can result in chewy cookies.) Using a rubber spatula fold in the nuts.
• Drop the batter by heaping Tablespoons onto the lined baking sheets about 2 inches apart.
• Bake just until they are golden and set, about 15 minutes. Slide the paper liners, still with the macaroons attached to them, to the lined cooling racks. Let cookies cool completely then peel away the paper.

CINNAMON-WALNUT COOKIES

Steps:

• 1. In a medium bowl, whisk together the flour, cinnamon, and salt. In a food processor, process the butter and sugar until light and creamy, about 1 minute. Add the egg and vanilla. Process until fluffy, about 30 seconds. Add the dry ingredients, and pulse until the dough comes together, about 25 seconds. Add the nuts and pulse 6 to 8 times to mix with the dough. Transfer the dough to a bowl, cover and refrigerate until firm enough to handle, about 1 hour. 2. Preheat the oven to 350°. Grease 2 large cookie sheets or line with parchment paper. Shape the dough into 1 1/2-inch balls with your hands. Place the balls onto the cookie sheets, about 1 inch apart. Put cookie sheets in refrigerator about 5 minutes. Flatten each ball with the bottom of a glass to about 1/4-inch thick. Bake 15 minutes or until the cookies are light brown and crisp around the edges. Transfer to a rack to cool. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.