8 walnut days cookies day Recipes

cookies, butter, softened, sugar, lg. egg, vanilla extract, flour, baking powder, salt, chopped fresh cranberries, ground walnuts, grated orange zest

walnut filling, walnuts, finely ground, sugar, ground cinnamon, baklava, butter, melted ; or spray butter, frozen phyllo dough , thawed according to package directions, honey-lemon sauce, sugar, honey, shredded lemon peel, lemon juice, cinnamon, water

butter, softened, sugar, lg. egg, flour, seedless raspberry jam, chopped walnuts, chocolate chips

butter, room temperature, sugar, egg, grated orange zest, orange juice, honey, flour, unsweetened cocoa powder, baking soda, cinnamon, nutmeg, salt, raisins, chopped walnuts, sugar (to garnish )

unsweetened applesauce, egg whites, apple jelly, melted and cooled, old-fashioned oats, wheaties, brown sugar, king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, baking soda, salt, ground cinnamon, ground allspice, ground ginger, raisins, chopped dates, chopped walnuts, orange juice, lemon juice, vanilla extract

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.