Blackberry Walnut Cookies
Blackberry Walnut Cookies might be a good recipe to expand your dessert recipe box. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 142 calories. This lacto ovo vegetarian recipe serves 20 and costs 31 cents per serving. This recipe from Foodista requires butter, walnuts, raspberry jam, and brown sugar. Not a lot of people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so super. If you like this recipe, you might also like recipes such as Blackberry Walnut Cookies, Blackberry Walnut Salmon, and Blackberry Walnut Muffins.
Servings: 20
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 tablespoons Butter
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup seedless blackberry or raspberry jam
1 teaspoon pure vanilla extract
1 cup walnuts, toasted, cooled, and finely chopped
Equipment:
bowl
oven
baking sheet
Cooking instruction summary:
- Preheat oven to 350F with rack in middle. Blend together butter, sugars, vanilla, and 3/4 tsp salt in a bowl with a fork. Stir in flour and nuts (dough will be sticky).
- Form level tablespoons of dough into balls (total of 40) and arrange 2 inches apart on 2 ungreased large baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass dipped in flour. Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely.
- Spoon 1 tsp jam onto flat sides of 20 cookies, then sandwich with remaining cookies. Dust with confectioner's sugar.
Step by step:
1. Preheat oven to 350F with rack in middle. Blend together butter, sugars, vanilla, and 3/4 tsp salt in a bowl with a fork. Stir in flour and nuts (dough will be sticky).Form level tablespoons of dough into balls (total of 4
2. and arrange 2 inches apart on 2 ungreased large baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass dipped in flour.
3. Bake, 1 sheet at a time, until edges are golden, about 20 minutes. Cool cookies on sheets 5 minutes, then transfer to racks to cool completely.Spoon 1 tsp jam onto flat sides of 20 cookies, then sandwich with remaining cookies. Dust with confectioner's sugar.
Nutrition Information:
covered percent of daily need
