Cranberry Orange Walnut Breakfast Cookies

Walnut Cookies are tender velvety sweet cookies with a part-way of chewy brown sugar, walnut, and sour surf filling. The brown sugar and butter combination makes for the perfect cookie wiring for the nutty filling. spread too much while sultry chances are your butter was too soft when you started. If the dough seems too soft to me I like to torch a test pan with 2-3 cookies on it first to see how much they spread

Walnut Breakfast Cookies

I have no idea where the name Walnut Frosties originated, but my friend Margaret shared a batch of these cookies with us a while back, and with the very first bite, I asked her if she’d pretty please share the recipe with me. She was kind unbearable to do so and now I’m willing to bet that you’re going to love these Walnut Frosties every bit as much as we do!

The cookie is a brown sugar waif type of cookie. The brown sugar and butter combination makes for the perfect cookie wiring for the nutty filling. The filling combination of walnuts, sour cream, and brown sugar bakes up into a sweet Brulee-like husks on top of the velvety cookie.

To unzip the perfectly filled cookie use your thumb or the when of a melon baller to create a circular indent in the cookie. Then fill the cookie with the walnut filling. Don’t be wrung to overfill just a bit as it will torch lanugo and fill the indentation nicely. 

If your cookies spread too much while sultry chances are your butter was too soft when you started. If the dough seems too soft to me I like to torch a test pan with 2-3 cookies on it first to see how much they spread. Refrigerate the dough for 30 minutes or so to firm it up if it spreads too much.

My friend shared that traditionally they make these at Christmas. She had no track why, it was just what they do. However as succulent as they are I am making them year around!

Walnut Cookies Recipe

• butter softened
• brown sugar
• egg
• vanilla extract
• flour
• baking soda
• salt
• walnuts chopped
• sour cream

Brown Sugar Walnut Cookies

1. Preheat the oven to 350°F. Surf together butter and sugar until smooth and combined. Mix in the egg and vanilla. Sift the flour, sultry soda, and salt. Add to the wet ingredients.
2. In a separate trencher combine the chopped walnuts, ½ cup of brown sugar and the sour cream.
3. Using a 1½ inch cookie scoop place scoops of dough on a silpat or parchment lined sultry sheet. Make a thumbprint indentation into each cookie and fill with a generous teaspoon of the walnut filling.
4. Bake for 11-12 minutes until just starting to turn brown. Remove from the oven and let tomfool for 5 minutes on the sultry sheet. Place cookies on a wire rack to finish cooling.

Cookie Recipes

Cookies and cookie recipes are meant to be shared. Whether it is taking a plate to the neighbors or trading recipes with friends. It doesn’t get much largest than sharing all things cookies over a cup of coffee.

It is no secret that I alimony a full cookie jar. I have a house full of boys constantly on the prowl for a snack. Oatmeal cookies are such a versatile classic. The nuttiness of the oatmeal and sweet chocolate hit the spot when the mid-afternoon munchies come on.

You only need a handful of ingredients to make these chewy, chocolate and peanut butter-filled Peanut Butter Cookie Cups.

Crisp and chewy at the same time, the weightier Monster Cookie recipes are loaded with all of my favorite unconfined cookie flavors. Oats, peanut butter, chocolate chips, and plane a waif of maple syrup all combine to make my grandmother’s Monster Cookies.

Ingredients

• ½ cup butter softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

Walnut Filling

• 1 cup walnuts chopped
• ½ cup brown sugar
• ¼ cup sour cream

Instructions

• Preheat the oven to 350°F. Surf together butter and sugar until smooth and combined. Mix in the egg and vanilla. Sift the flour, sultry soda, and salt. Add to the wet ingredients.

• In a separate trencher combine the chopped walnuts, ½ cup of brown sugar and the sour cream.

• Using a 1½ inch cookie scoop place scoops of dough on a silpat or parchment lined sultry sheet. Make a thumbprint indentation into each cookie and fill with a generous teaspoon of the walnut filling.

• Bake for 11-12 minutes until just starting to turn brown. Remove from the oven and let tomfool for 5 minutes on the sultry sheet. Place cookies on a wire rack to finish cooling.

Nutrition

Calories: 164kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 85mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 144IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg