br>Frost with the Chocolate Walnut Buttercream (recipe follows).
archment paper.
Spread the walnut halves on a large rimmed
75\u00b0; to make the cookies-in a bowl combine the
nto parchment-lined baking sheets. Cookies should be spaced 2 inches
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.
8-10 minutes.
These cookies brown even faster than shortbreads
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
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
ach wedge with 1 tablespoon walnut filling. Roll up from wide
Line cookie sheets with parchment paper, and heat oven to 375\u00b0F.
Cream butter and sugar in a large bowl.
Add orange water and sifted flour, and stir until the mixture forms a thick dough.
Set aside.
To prepare the filling, combine the nuts, sugar and cinnamon in a small bowl.
Form 1 inch balls with the dough, and press the center to form a dent for the filling.
Fill each cookie with about a teaspoon of the filling, and place the cookies on the parchment.
Bake 15-20 minutes or until golden.
Cool on wire racks.