Chewy Brownies

Chewy Brownies

These are so good! But the recipe makes a lot. I only make brownies when I have a crowd to feed. I'm guessing, you could halve this, But I haven't tried it.
I've tried using butter, instead of oil, but they don't turn out as well.

Ingredients:
1cup flour
3cups sugar
1cup dark chocolate cocoa powder
1/2 cup cocoa powder
1tsp. baking powder
1tsp. salt
4eggs
2tsp. vanilla
1cup vegetable oil (I use corn oil)

Preheat the oven to 350*F.
Thoroughly whisk together the dry ingredients. Set aside.
In another bowl, whisk together the eggs, oil, and vanilla.
Pour the egg mixture, into the cocoa mixture. Combine, using a fork, until no longer dry. Don't overmix.
Pour into a greased 11x15x2 baking pan.
Bake until the center is set, about 40-minutes.

Peppermint Thumbprints

Peppermint Thumbprints

My first cookie experiment, of the Holidays. I was looking for a way to make a soft, cake-like peppermint cookie. The flavor is great, with a soft, almost marshmallow-like texture, but the shape is not really uniform. Maybe I'll try these again, near Christmas, and pipe the cookie dough, for a better shape.

Cookie ingredients:
1/2cup strong coffee-cooled
2tsp. molasses
1tsp. vanilla
1egg
1-3/4cups flour
1/4cup dark chocolate cocoa
1/2tsp. baking soda
1/4tsp. salt
1/4cup brown sugar
4Tbl. cold butter

Peppermint layer:
1cup confectioners sugar
1tsp. mint extract
2Tbl. light corn syrup

You'll also need:
1cup dark chocolate chips

Preheat the oven to 350*F.
Combine the ingredients, for the mint layer, stir or knead until smooth. Set aside.
For the cookies, whisk together the coffee, molasses, vanilla, and egg. Set aside.
Whisk together, the dry ingredients, then cut in the butter, working it in with your fingers, until there are no more large particles.
Stir the coffee mixture, into the flour mixture, until well combined.
Line a baking sheet with parchment.
Spoon dough, 1-teaspoon at a time, 2-inches apart.
Bake about 7-minutes, or until just set. Immediately, press the center of the cookie, with a spoon, or your finger, to make a depression, for the mint layer.
While still warm, roll 1/2-inch ball, of the mint mixture, and press it into the center of the cookie. Set aside to cool.
Melt the chocolate, in the microwave, until melted and smooth.
Dip the top of the cooled cookies into the chocolate, and set aside, to harden.
Makes 3 dozen.

Roll the mint mixture, into 1/2-inch balls, while the cookie is baking. While the cookie is still warm, press a depression, into the center, then set one of the mint balls, in the depression. Flatten the mint layer. Cool completely.

After they have cooled, dip the top of the cookie, in melted dark chocolate. Cool until the chocolate hardens.

Milan Cookies/ Lengua de Gato

Milan Cookies

I finally found a great recipe for Lengua de Gato, or 'Cat's Tongues' over at Panlasang Pinoy's site.
They worked perfectly, for Milan cookies. They were not as much of a pain, as I thought they would be, and they turned out even better than, Pepperidge Farms.
It's really important, for the ingredients to be well incorporated, after each addition. This requires the dough to be beaten, for longer periods.

1/2cup softened butter
1/2cup sugar
2egg whites
1/2tsp. vanilla
1/4tsp. salt
1cup flour

Filling:
1/4cup milk chocolate chips
1/2tsp. shortening
1/4cup chopped walnuts

Preheat the oven to 375*F.
Beat the butter, until fluffy.
Gradually add the sugar, and beat 2-minutes.
Add the egg whites and beat 3-minutes.
Beat in the salt and vanilla.
Gradually add the flour, and beat 3-minutes more.
Line baking sheets with parchment.
Using a decorating bag, fitted with a large round tip, pipe 2-1/2 to 3-inch lengths of the dough, for each cookie.
Bake 8 to10-minutes, or until they are set, and just beginning to brown.
Slide the parchment onto a surface, to cool completely.

Pulse the walnuts, in a spice grinder, or food processor, until they are finely chopped. Set aside.
Heat the chocolate and shortening, in a small bowl, in a microwave, until melted, and smooth.
Using the back of a teaspoon, spread a layer of chocolate on the bottom  of one cookie. Dip the chocolate side, into the chopped nuts, set aside.
Spread a layer of chocolate, onto another cookie, and top the first one with it. Press gently.
Repeat for the rest of the cookies. This made 2-1/2 dozen sandwiches. But that will vary, depending on the size you make them.

Process the walnuts, until they are very fine.

You need a large decorating tip, The largest I had, was a Wilton # 199 open star tip. They still came out smooth.

Bake until the edges, are just beginning to color. Immediately slide the parchment, onto a surface to cool.

Coat with chocolate and walnuts.

Shortbread- Scottish, Irish and English Variations

Shortbread is my #1 favorite cookie. I think it's the simplicity of it, with it's crumbly texture, and delicately sweet, buttery flavor.
Shortbread has a long history, dating back to the 12th century. They are very simple to make, from just a few ingredients, But are baked at a lower temperature, over a longer period, to avoid browning. So they are a little more time consuming, but very worth it. I rarely make these, because I cannot leave them alone. I really can't decide which variety, I prefer. They are all wonderful.

Scottish Shortbread

To make true Scottish shortbread, it must be, one part sugar, two parts butter, and three parts flour, and nothing else. But I like to add, just a little salt.
1/2cup sugar
1-1/2cups flour
1/8tsp. salt
1cup butter

Preheat the oven to 300*F
Whisk together, the dry ingredients. First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 2-1/2 dozen.

Irish Shortbread

Irish shortbread, replaces some of the flour, with cornstarch and adds vanilla. It's slightly less grainy, than Scottish shortbread. I found this recipe at  David Lebovitz site. His recipe called for sea salt, but I used table salt, and halved the amount.

1-1/4cups flour
1/2cup cornstarch
1/8tsp.salt
1/2cup sugar
1tsp vanilla
1cup cold butter

Preheat the oven to 300*F.
Whisk together the dry ingredients. Whisk in the vanilla.
First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 3-1/2dozen.

English Shortbread

English shortbread, increases the amount of flour, replaces the sugar, with confectioner's sugar, and adds a little baking powder. This creates a smoother, less grainy texture.

1cup softened butter
1/2cup confectioner's sugar
2cups flour
1/4tsp. baking powder
1/4tsp. salt

Preheat the oven to 300*F.
Whisk together, flour, baking powder, and salt. Set aside.
Beat the butter, until creamy. Beat in the sugar. Add the flour mixture, and beat until well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 3-1/2dozen.

The Works-Cookie

The Works-Cookie

This has become a favorite Holiday cookie.
It's an altered- Nestles Tollhouse cookie recipe.
It used to be, the chocolate chip cookies were the first to go, until I started making these.

Ingredients:
2-1/4cups flour
1tsp. baking soda
1/2tsp. salt
1cup softened butter
3Tbl. peanut butter
1-1/2cups brown sugar
2eggs
1-1/2tsp. vanilla
1cup raisins
1/2cup chopped nuts
1cup old fashioned oats
12oz. semi-sweet chocolate chips

Whisk together, the flour, baking soda, and salt. Set aside.
In a larger bowl, cream together the butter, peanut butter and sugar. Beat until fluffy.
Add the eggs and vanilla, and beat until well combined.
Add the flour mixture, a little at a time, and beat to combine.
Stir in the raisins, nuts, oats, and chocolate chips.
Drop by the tablespoon, 2-inches apart, on a lightly greased cookie sheet.
Bake until they are set, and just beginning to brown.
Cool a few minutes, then remove them from the pan, and cool completely.

Turkish Delight Biscotti

Turkish Delight Biscotti

Turkish delight candy, is a bit too sweet for me, but I love its combination, of honey-almond-rose-vanilla... sheer poetry.
This biscotti captures it nicely, without being overly sweet.
The smell of these baking, is heavenly.

Ingredients:
1/2cup sliced almonds-toasted and chopped
1/2cup dried cherries-chopped
2cups flour
1/2cup sugar
1-1/2tsp. baking powder
1/8tsp. salt
2eggs
1/4cup honey
2Tbl. melted butter
1tsp. almond extract
1Tbl. rosewater
1/2tsp. vanilla

Preheat the oven to 350*F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a larger bowl, add the eggs, honey, melted butter, and flavorings. Beat, with an electric mixer, until well combined.
Stir in the cherries and almond. The dough will be very soft.
Spoon the dough, onto the lined baking sheet, into a 2-inch wide log, and shape it with wet hands, to make it uniform.
Bake until golden, about 30-minutes. Don't turn the oven off.
Cool a few minutes, then pick up the parchment, and move the loaf to a wire rack.Cool completely, about 20-30 minutes.
Using a serrated knife, cut the loaf into 1/2-inch slices.
Place them back on the cookie sheet-no parchment.
Bake until they are beginning to brown slightly, 10-minutes, the time will vary.
They brown from the bottom, so you'll need to, flip them over, and bake an additional 5-minutes, or are beginning to brown, on the bottom. Cool completely. Makes about 22 Biscotti.
Try these with a cup of  Rose-water Tea.

Shape the dough, into an elongated loaf. Shape it as narrow or wide as you like, the dough will spread out somewhat.

Bake until the loaf is lightly browned. Cool completely.

Cut into 1/2-inch slices, and bake until they are just beginning to color. They brown from the bottom, so when you flip them over...(next photo}

You'll see they are a nice golden brown, bake until the other side has browned. Remove them from the baking pan, and cool completely.

Chocolate Cookie Crumbs- From Scratch - For Cheesecake and Pies

Chocolate Cookie Crumbs

More prep for the Holidays.
I forgot to take photos, as I was making these. It's exactly the same process as the graham cracker crumbs.

Ingredients:
3/4cup milk or cream ( I'm considering using strong coffee, instead)
1Tbl molasses
2tsp. vanilla
2-1/2cups flour
1/4cup unsweetened cocoa
1/4cup special dark cocoa
1tsp. baking soda
1/2tsp. salt
1/2cup brown sugar
1stick butter-cold

Preparation:
Preheat the oven to 350*F.
Spray a large cookie sheet with cooking spray.
Whisk together, the milk, molasses and vanilla. Set aside
Whisk together, the flour, cocoa(s), baking soda, salt, and brown sugar.
Cut the butter into the flour mixture, until it resembles sand. (No large particles)
Stir in the milk mixture, and gather the dough into a ball.
Spread the dough, onto the prepared baking sheet, to about 1/8-inch thickness.
This is a really sticky dough, I wet my hands, before pressing out the dough.
Bake for 25 minutes, or until firm to the touch, and crisp around the edges.
Allow to cool, a bit, then crumble into small pieces, and cool completely.
Grind them into fine crumbs, with a food processor. Sift out the large particles, and re-grind them.
To make them a bit deeper, in flavor, I spread a thin layer of the crumbs, on a cookie sheet, and bake at 375*F. for about 7 minutes. Cool completely. there are no preservatives in these, and must to be stored in the fridge, until needed. Makes 5-1/4 cups.

Press the dough, about 1/8-inch thick. I used a pizza cutter, to cut them, but it's probably not necessary. Bake 25 minutes.

Let it cool a few minutes, while still warm, crumble the cookie, by hand.

Cool completely, then grind into fine crumbs in a food processor.

Graham Cracker Crumbs - From Scratch

                            Graham Cracker Crumbs - From Scratch
I'm gearing up for the Holiday season. I go through a lot of graham cracker crumbs, at that time. It can get pretty expensive, cooking for around 30 people, so I try to cut costs, where I can. Plus I get the added satisfaction, of making ingredients from scratch. This makes about 4-3/4cups, if you can keep everyone from nibbling on them, as they are cooling. If you want to make graham crackers instead, chill the dough overnight, and roll on a heavily floured surface, to about, 1/8-inch thick, cut and bake, like a cookie. (which is what graham crackers actually are.) There are no preservatives in these, so you need to refrigerate until needed.

Ingredients:
1/4cup honey
1/4cup milk or cream
1Tbl. molasses
1Tbl. vanilla
2-3/4cups flour
1cup brown sugar
1/2tsp. salt
1/2tsp. cinnamon
1tsp. baking soda
1stick of butter-cold

Preparation:
Preheat the oven to 350*F.
Spray one large, or two regular cookie sheets with cooking spray.
In a small bowl, whisk together the honey, milk, molasses, and vanilla. Set aside.
In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking soda, until well combined.
With a pastry cutter, cut in the butter, until it resembles sand. (No large particles.)
Stir in the honey mixture until well combined.
Gather the dough into a ball. Press the dough onto prepared cookie sheet(s), to 1/8-inch thickness.
You can bake as is, or cut for easier handling. I use a pizza cutter
Bake for 20-minutes, or until browned, and somewhat firm, to the touch.
Cool, and grind into crumbs, in a food processor.

Combine the flour mixture, and the honey mixture. Form into a ball.

Press the dough, onto a greased cookie sheet. I cut them, to make them easier to break apart.

Bake until they are just beginning to brown, and starting to firm up, a bit. (About 20 minutes)

Let them cool, a few minutes, then while still warm, break them into small pieces, and cool completely.

Grind them into fine crumbs, with a food processor, sift out large particles, with a large mesh, strainer, and re-grind them.

Lofthouse-Style Sugar Cookies

                                      Lofthouse-Style Sugar Cookies

Those darn, addictive, overly sweet, over-priced, Lofthouse cookies, from the grocer. I honestly think they are made from a yellow cake mix. I think I'll give it a try eventually, but for now, this is the recipe I use, whenever I get a Lofthouse craving. The cookie is not very sweet, to compensate for the very sweet frosting. These are really good...nice and soft, but they're not, Lofthouse.

Ingredients:
1/4cup butter-softened
1/4cup shortening
1cup confectioner's sugar
1/2tsp. baking soda
1/2tsp. meringue powder
pinch of salt
1 egg
2Tbl. sour cream
3tsp. vanilla
2cups flour

Preparation:
Beat together, the butter, and shortening, until fluffy.
Beat in the sugar, baking soda, meringue powder, and salt.
Add the egg, vanilla, and sour cream. Beat until fluffy.
Add the flour, and beat until well combined. Cover and chill for 1-hour.
Roll 1Tbl. of the dough into a ball. Flatten to about 1/4-inch thick, and place on a parchment-lined cookie sheet.
Bake at 350* until set, but not browned, about 10 minutes. Cool completely and frost. Makes 16 cookies.

For the frosting:
1/4cup butter-softened
1/4cup shortening
1tsp. vanilla
pinch of salt
6 drops red food coloring
2cups confectioner's sugar
Beat together, the butter and shortening, until fluffy.
Beat in the vanilla salt and food color, until well combined.
Beat in the sugar, one cup at a time, until fluffy. Frost the cookies, and add sprinkles, if you like.

Roll 1Tbl. of dough, into a ball, then flatten into 1/4-inch thick disk.

Lemon Gems

                                               Lemon Gems
I made these for my grandchildren's tea party. A soft cookie, with just a hint of tangy lemon.

Ingredients:
1cup plus 2Tbl. flour
1/2tsp. salt
1/2cup sugar
1stick of butter
1egg
2tsp. lemon juice
1tsp. grated lemon peel

For the lemon glaze:
1-1/2cups confectioners sugar
2tsp. lemon juice
1Tbl. water
2Tbl. light corn syrup
5 drops yellow food coloring

You'll also need:
sparkling sugar crystals

Preparation:
Heat oven to 350*
Lightly greased cookie sheet
For the glaze, Combine all glaze ingredients in a bowl, and beat until smooth. Set aside.
In a bowl whisk flour and salt to blend. Set aside.
In another bowl, beat butter and sugar until fluffy. Add egg, lemon juice, and lemon peel,  beat until smooth.
Stir the flour mixture into the butter mixture.
Spread the dough onto the cookie sheet. about 1/8 inch thick.
Bake for about 20 minutes, or until it's just beginning to brown around the edges.
Cool 5 minutes, then brush on the glaze and sprinkle with sparkling sugar.
Cool completely, the glaze will harden. Cut into diamonds, or bars.

Press the dough, onto a lightly greased cookie sheet, into n 1/8-inch rectangle.

Bake until the edges are just beginning to brown. Cool 5-minutes, then paint on the glaze, with a large pastry brush, and sprinkle with sparkling sugar.

English Coconut Macaroons

My rating: really liked it.

                                     English Coconut Macaroons

Lisa over at sweet 2 eat baking, posted this wonderful recipe.
Until her post, I had never heard of an English macaroon, and discovered that the recipe most Americans use is actually French. The English macaroon is crisper, with the addition of ground almonds. I definitely prefer this version. I had to convert her recipe to use, U.S. measurements. I think it's correct.
These were great. Thanks Lisa!

Inredients:
2 egg whites
1/4tsp. cream of tartar
3/4cup sugar
2cups shredded coconut
1/4cup ground almonds
pinch of salt
1/4cup dark chocolate chips
1tsp. shortening

Preparation:
Beat the egg whites, until stiff peaks form.
Add the cream of tartar, and beat to combine.
Add the sugar, one Tbl. at a time, until well combined and the mixture is foamy.
Add the salt, coconut and ground almonds, mix to combine.
I wet my hand, then rolled one Tbl. of the mixture into balls.
Place them on a greased cookie sheet about 2inches part.
Bake for 20 minutes, or until lightly browned. Cool completely.
Melt the chocolate in the microwave, with 1 tsp. of shortening.
Spoon it into a bag, snip a tiny hole in the bag, drizzle the cookies with the melted chocolate.

             Roll 1Tbl. into balls, placed 2 inches apart. Bake 20 minutes.

Tart Cherry-Dark Chocolate Chip Cookies

My Rating: Really like it.

                              Tart Cherry-Dark Chocolate Chip Cookies
This is the basic Nestle's Tollhouse cookie recipe, with dried cherries and dark chocolate chips. I love these.

Ingredients:
2-1/4 cups flour 
1tsp. baking soda 
1tsp. salt 
1 cup (2 sticks) butter, softened 
3/4 cup granulated sugar 
3/4 cup packed brown sugar 
1tsp. vanilla extract 
2 large eggs
12oz. dark chocolate chips
6oz. dried cherries-whole or chopped

Preparation:
Preheat oven to 375° F. 
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in Chocolate chips and cherries.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Soft Oatmeal Spice Cream Pies- using Raisin Puree

                    Oatmeal Cream Pies- Help! I can't stop eating them.

I have noticed, over the years, that my two favorite oatmeal cookie packages have an ingredient called raisin paste, I've tried to find it at the grocer and on the internet, no luck. So I decided to add a little boiling water to raisins and puree them in the blender, then altered my oatmeal cookie recipe, so I wouldn't wind up with a flat, oatmeal, disk thingee.
Then I noticed on the snack cake package that there was molasses and cocoa. (OK, I had a couple of those too... it was for the sake of science!)
The cream filling I used was fluffier than the packaged ones. I added more confectioners sugar. (I think they use a butter-cream without butter, only shortening, just a guess, I'll try it next time.) But these were so good, I don't think the texture of the filling mattered in the least.
They came out a bit spicier than I had intended, but my family told me not to change a thing. (while they were devouring the last of my precious-es)
They were snatching these up as fast as I could fill them, so I'm not sure how many this recipe makes, but apparently... not enough.  At least a dozen filled pies.

Ingredients;

Raisin puree:
1cup raisins
1/2cup boiling water
1Tbl. molasses
1Tbl. light corn syrup

You'll also need:
1/2 cup butter-softened
1 cup brown sugar
1tsp vanilla
1 egg
1-1/2 cups flour
1tsp. baking soda
1/4tsp salt
1/4tsp. cloves
1/2tsp. cocoa
1/2tsp. cinnamon
1tsp. allspice
2cups oats- I used old fashioned

Preparation:
Preheat oven to 350*
Add the raisins to a small bowl and pour the boiling water over it. Set aside to cool.
In another bowl whisk together the flour, baking soda, salt, and spices. Set aside.
Put the raisin mixture in the blender and add the molasses and corn syrup. Puree.
In another bowl, beat the butter and sugar, until fluffy.
Add the egg and vanilla, beat about 1 minute.
Add the raisin puree and beat to combine.
Add the flour mixture a little at a time, beating until well combined.
Stir in the oats.
Drop 1tbl. at a time onto a greased cookie sheet.
Bake until the edges are just beginning to brown, cool a few minutes, remove from the cookie sheet.
Cool completely before filling.

               Raisins pureed with boiling water, molasses and corn syrup.

Cream filling:

2cups marshmallow creme
1/2-cup shortening
1cup powdered sugar
1/2 tsp vanilla

Instructions
Add the salt to the hot water, and mix to dissolve.
Beat all other ingredients on high, until fluffy.
Add the cooled salt solution and mix.
Spread between cooled cookies.

Cake Mix Cookies

                          Lemon Pretzel and Fudge Mint - Cake Mix Cookies

We all prefer to make cookies from scratch. But I really like the soft texture of cookies made this way.
They are super quick to throw together. Both of these variations are family favorites.

Cake mix cookies, no matter what variation you come up with, are always made with the same 3 ingredients:
Any cake mix
1 stick of butter- softened 
2 eggs

Preparation:
350* oven
A greased cookie sheet
Whip butter, beat in the eggs, stir in the cake mix, followed by whatever ingredients you may like to add.
Bake until the cookies are just set, then allow them to cool a few minutes on the cookie sheet to finish setting up.

For the lemon pretzel cookies I used a lemon cake mix and 1/4 cup finely crushed pretzels.
For the fudge mint, use a fudge or dark chocolate mix and Nestle's dark chocolate mint morsels.

                                        This makes dense chewy cookies.

Baking With The Grandkids-Cookie Day!

                      Kolachy, Painted sugar cookies, English toffee cookies

Baking with kids can be a lot of fun, Wide eyes getting a glimpse at the first batch of cookies being pulled from the oven.  After that it's a mixed bag of "Are they done yet", Fingers poking the perfectly uniform dough (several of them) Fighting over who gets to use the red paint. But it was worth it in the end.

                                           Jacob painting his cookie.

Ariel with one of her cookies. If you'll notice, Nick in the background having a sample of the frosting.

So I said "Nick, don't eat the frosting, or we wont have enough for the cookies" He said "I didn't"
Yep, it was worth it!  :)


I tried the recipe for vanilla almond sugar cookies from Kelly at  Eat Yourself Skinny Really good recipe. Then I found a recipe for cookie paint at Food.com
I had to use about 4 times the corn syrup it called for but it turned out perfect.
The kids had a great time painting their cookies, I think we have a new addition to Cookie Day
Here are the recipes for:

Kolacky Cookies

English Toffee Cookies

Kolacky Cookies

                                                  Kolacky Cookies
These little pastries are so delicious and simple to make.
A favorite Holiday cookie. The kids call these poptart cookies

Ingredients:
8oz. cream cheese-softened
2 sticks margarine-softened
3 cups flour
Red plum jam
chopped walnuts.

Preparation:
In a bowl, beat cream cheese and butter until fluffy.
Mix in flour by hand, until well blended and mixture forms a dough.
Cover and refrigerate overnight.
Heat oven to 350* and flour a surface for rolling.
(I had pretty good luck using cooking spray instead of flour)
Roll out dough to about 1/8 inch thick.
With a knife or pastry wheel cut dough into 2inch squares.
In the center of each square, add 1/2tsp. jam and a few walnut pieces.
fold 2 opposite corners together and pinch. Leaving the other 2 corners as they are.
place cookies on an un-greased cookie sheet.
Bake about 10 minutes or until pastry is just beginning to turn golden. Cool.

 Roll out the dough, cut with a pizza cutter or pastry wheel. Top with a little jam and walnuts

               Fold 2 corners together, pinch and press into the top of the cookie.