175 walnut cookie recipes

These cookies are very tasty and rich, not too sweet, but enough chocolate flavor.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

Add a minty fresh taste to your brownies today with this simple and easy to understand recipe.

Butter ball cookies (Russian tea cakes) with ground walnuts, cake flour, butter, and vanilla rolled in powdered sugar twice. A melt-in-your-mouth holiday cookie with just five ingredients.

Classic chocolate chip cookies with butter-flavored Crisco, brown sugar, and walnuts. Crispy edges and chewy centers in 30 minutes. Makes 3 dozen cookies perfect for any occasion.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

Three-ingredient flourless peanut butter cookies. Just peanut butter, sugar, and one egg. Naturally gluten-free, ready in 22 minutes. The classic dorm-room dessert.

Maple walnut squares with a buttery shortbread crust and a gooey maple syrup and maple sugar filling topped with chopped walnuts. Like pecan pie bars with a pure maple twist.

Chewy chocolate drop cookies with buttermilk, melted unsweetened chocolate, crushed peppermint Lifesavers, and walnuts. A minty, fudgy cookie with real candy crunch.

Fudgy chocolate chip cookies with melted chocolate in the dough plus extra chips and walnuts throughout. A quick-soured milk trick adds tang and tenderness to a dense, brownie-like cookie.

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Giant double chocolate chip cookies with melted chocolate in the dough plus whole chips folded in, sour cream for fudgy centers, and chopped walnuts. Bakery-sized at 3 inches.

If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive.

Cocoa espresso brownie bars with walnuts, made with egg substitute and corn oil spread for a lighter take. Fudgy, coffee-spiked, and dusted with powdered sugar.

A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.