walnuts | Pamela Toman

Tag: walnuts

Chocolate Crinkles

This recipe must chill overnight, so plan ahead. It makes roughly 4 dozen small cookies.

If you substitute butter for shortening, use ¼ c. milk instead of ⅓ c.

Ingredients	Step
½ c. shortening 1⅔ c. sugar	Cream together.
2 t. vanilla 2 eggs, beaten 2 oz. unsweetened Baker's chocolate, melted	Add & beat.
2 c. flour, sifted 2 t. baking powder ½ t. salt	Sift together.
⅓ c. milk (or ¼ c. if using butter)	Add to the mixer alternately with dry ingredients.
½ c. walnuts, chopped	Stir in.
	Scrape down bowl, cover, and chill overnight.
powdered sugar	Preheat oven to 350 degrees. Grease cookie sheets. Form dough into 1-inch balls. Roll in confectioner's sugar. Bake at 350 degrees for about 15 minutes.

Source: my grandma

Made for Sarah's birthday in 2023. Makes 3½ dozen.

Ingredients	Step
	Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
3¼ c. flour 1½ c. sugar 1 T. baking powder ¼ c. cocoa powder 1¼ t. black pepper, fresh ground 1½ t. cinnamon ¼ t. clove ½ t. salt	Sift together.
¾ c. shortening	Work in the shortening (aim for coarse cornmeal texture).
½+ c. milk ⅔ c. walnuts, chopped	Add milk and nuts. Mix by hand until well-blended. If necessary, add a bit more milk so the dough holds together.
	Pinch off 1-inch pieces of dough and roll them into balls. Place 1-inch apart on cookie sheets. Bake 15-20 minutes, or until firm.
1½ c. powdered sugar, sifted 3 T. milk 1 t. rum extract	Beat until smooth for a thin frosting (while the cookies bake). Add a wee bit more milk if necessary.
sprinkles	Let cookies cool on racks only until warm. Dip tops into icing, then sprinkle with colored sprinkles. Let the frosting dry completely, then layer the cookies between wax paper to store.

Source: ciaoitalia.com (Mrs. Tigani's Chocolate and Black Pepper Cookies)