↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups walnuts
2 large eggs, separated
2 teaspoons lemon juice
1 cup granulated sugar
1 cup (1/2 lb.) butter, at room temperature
1 package (8 oz.) cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
In a food processor, whirl walnuts until finely ground. In a bowl, with an electric mixer on high speed, whip the egg whites and lemon juice until foamy. Gradually add granulated sugar, beating until whites hold
stiff peaks, 8 to 10 minutes. Stir in walnuts. In a small bowl, with a fork, beat the egg yolks to blend.
In a bowl, with an electric mixer on high speed, beat butter, cream cheese, and 1/2 cup powdered sugar until very smooth. Beat in lemon peel and vanilla. Stir in flour until well blended.
Divide dough into four equal portions. On a lightly floured board, with a floured rolling pin, roll each portion of dough into a 10- by 12 1/2-inch rectangle, turning dough over and flouring board occasionally
to prevent sticking. Press edges to smooth out.
With a sharp knife or a fluted cutter, cut dough into 2 1/2-inch squares. Place 1 teaspoon of the walnut mixture in the center of each square. Lift diagonally opposite corners of each square to the center
over filling. Brush the corners with beaten egg yolks and press together to secure.
With a spatula, place packets about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Bake cookies in a 300F oven until golden, 25 to 30 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
With a wide spatula, transfer cookies to racks. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks. Sift remaining 1/4
cup powdered sugar over cookies, then cool completely. Makes about 80 cookies.
view more member recipes
WALNUT LEMON PACKETS
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups walnuts
2 large eggs, separated
2 teaspoons lemon juice
1 cup granulated sugar
1 cup (1/2 lb.) butter, at room temperature
1 package (8 oz.) cream cheese, at room temperature
3/4 cup powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
In a food processor, whirl walnuts until finely ground. In a bowl, with an electric mixer on high speed, whip the egg whites and lemon juice until foamy. Gradually add granulated sugar, beating until whites hold
stiff peaks, 8 to 10 minutes. Stir in walnuts. In a small bowl, with a fork, beat the egg yolks to blend.
In a bowl, with an electric mixer on high speed, beat butter, cream cheese, and 1/2 cup powdered sugar until very smooth. Beat in lemon peel and vanilla. Stir in flour until well blended.
Divide dough into four equal portions. On a lightly floured board, with a floured rolling pin, roll each portion of dough into a 10- by 12 1/2-inch rectangle, turning dough over and flouring board occasionally
to prevent sticking. Press edges to smooth out.
With a sharp knife or a fluted cutter, cut dough into 2 1/2-inch squares. Place 1 teaspoon of the walnut mixture in the center of each square. Lift diagonally opposite corners of each square to the center
over filling. Brush the corners with beaten egg yolks and press together to secure.
With a spatula, place packets about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Bake cookies in a 300F oven until golden, 25 to 30 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
With a wide spatula, transfer cookies to racks. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks. Sift remaining 1/4
cup powdered sugar over cookies, then cool completely. Makes about 80 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Raspberry Lemon Walnut Bars
by sgre52160
FOR THE SHORTBREAD BASE: 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 cup walnuts 1/2 teaspoon salt FOR THE
by sgre52160
FOR THE SHORTBREAD BASE: 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces 2 cups all-purpose flour 1/2 cup packed light brown sugar 1/2 cup walnuts 1/2 teaspoon salt FOR THE
Apple Walnut Cake With Lemon Glaze
by sgre52160
4 cups coarsely chopped peeled apples 2 cups sugar 2 cups sifted flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 2 eggs 1/2 cup oil 2 tsp vanilla 1/2 cup chopped walnuts Lemon Glaze:
by sgre52160
4 cups coarsely chopped peeled apples 2 cups sugar 2 cups sifted flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 2 eggs 1/2 cup oil 2 tsp vanilla 1/2 cup chopped walnuts Lemon Glaze:
Carrot-walnut Bundt Cake With Lemon Cream Cheese Icing
by sgre52160
1 1/4 cups flour 4 tsp ground cinnamon 1 1/4 tsp baking soda 1/4 tsp salt 1 1/4 cups sugar 3/4 cup olive oil 3 large eggs 1 1/2 cups grated carrots (about 3 large) 3/4 cup chopped toasted waln
by sgre52160
1 1/4 cups flour 4 tsp ground cinnamon 1 1/4 tsp baking soda 1/4 tsp salt 1 1/4 cups sugar 3/4 cup olive oil 3 large eggs 1 1/2 cups grated carrots (about 3 large) 3/4 cup chopped toasted waln
Grilled Potato Packets
by ICOOK2
2 large russet potatoes (about 1 lb) peeled and sliced 1/2-inch thick 2 medium red, yellow and or green sweet peppers, cut into 1-inch pieces 1 small onion, cut into thin wedges 1/4 cup snipp
by ICOOK2
2 large russet potatoes (about 1 lb) peeled and sliced 1/2-inch thick 2 medium red, yellow and or green sweet peppers, cut into 1-inch pieces 1 small onion, cut into thin wedges 1/4 cup snipp
Pesto Chicken Packets
by sgre52160
4 boneless, skinless chicken breasts 8 plum tomatoes, cut into 1/2 inch slices 4 small zucchini, cut into 1/2 inch slices 1/2 cup prepared pesto Heat grill. Place chicken halves on sheets of he
by sgre52160
4 boneless, skinless chicken breasts 8 plum tomatoes, cut into 1/2 inch slices 4 small zucchini, cut into 1/2 inch slices 1/2 cup prepared pesto Heat grill. Place chicken halves on sheets of he
view more member recipes
related CDKitchen recipes
Walnut Oil & Lemon Furniture Polish
Tuscan Halibut
Walnut Onion Bread
Fresh Pear And Romaine Salad With Blue Cheese