nto parchment-lined baking sheets. Cookies should be spaced 2 inches
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
In a mixing bowl, beat egg yolks until creamy. Add the confectioners' sugar, vanilla, and walnuts. Beat thoroughly for a few minutes with a wooden spoon.
Preheat oven to 300\u00b0F Grease a cookie sheet. Drop batter by the teaspoonful on the sheet, leaving about 2 1/2 inches between cookies. Decorate each one with ground pistachios.
Bake 15 to 20 minutes in the center of the oven. Remove the cookies from the oven and cool. Lift the cookies off the sheet.
Arrange the cookies on a serving dish. Nush-e Jan!
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade).
Beat egg yolks with sugar until very thick and almost white.
Mix chopped walnuts and lemon rind into yolk mixture.
Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
Bake for about 10 minutes or until cookies are dry and firm.Remove from sheet when cool.
archment paper.
Spread the walnut halves on a large rimmed
75\u00b0; to make the cookies-in a bowl combine the
ven to 350. Spread the walnut halves on a large-rimmed
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
Beat butter and 2
tablespoons\tsugar
at
medium speed until blended.
Stir in
flour.
Add
walnut
extract and walnuts, stirring well.
Chill
for 30 minutes.
Shape dough into 1-inch balls.
Place on ungreased cookie sheets.
Bake at 350\u00b0 for 15 minutes or until
done.
Roll
warm cookies in powdered sugar. Yields 2 1/2 dozen.
Cream butter.
Add sugar gradually.
Cream until light and fluffy.
Add egg, extract and black walnut flavoring.
Beat well. Sift flour, soda and salt together.
Add to creamed mixture.
Add black walnuts and blend.
Drop by teaspoonfuls onto greased cookie sheets.
Bake at 350\u00b0 for 10 minutes.
Makes 5 dozen (2-inch) cookies.
0 minutes before serving.
Walnut Pesto: Place the basil leaves
8-10 minutes.
These cookies brown even faster than shortbreads
Cream together the margarine, Crisco and sugar, then add eggs. Mix until well blended.
Add dry ingredients; mix well.
(You may have to work in more flour to handle good, but not too much.)
Let sit 1 or 2 hours in cool place or overnight in refrigerator.
Then make in small balls.
Roll balls in granulated sugar.
Put in greased cookie sheet about 2 inches apart and press down with a fork.
Bake in a 325\u00b0 oven for about 10 minutes.
ngredients, except sliced apple and Walnut Topping, just until moistened.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
eanwhile, for the filling and cookies: Preheat the oven to 350
aking sheet.
Slice off cookies from the refrigerated rolls and
Heat oven to 375\u00b0.
Place sheets of foil on countertop for cooling cookies.
In a large bowl, beat together eggs and sugar with a heavy spoon until well blended.
Stir in butter, vanilla, anise extract, black walnut flavoring, almond extract and walnuts.
In another bowl, stir together flour and baking powder.
Gradually stir into creamed mixture, blending well.
heets.
Lightly press a walnut half onto the tacky surface