Baki's Old-World Cookies Recipe

Baki's Old-World Cookies Recipe
Baki's Old-World Cookies Recipe photo by Taste of Home
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Baki's Old-World Cookies Recipe

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My uncles have always called these "cupcake cookies" because of the unique and pretty way they're baked. My maternal grandmother mixed up many a batch.
MAKES:
24-36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min.
MAKES:
24-36 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup ground walnuts
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • Confectioners' sugar

Directions

Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add nuts. In another bowl, sift together flour, cinnamon and cloves; add with vanilla to creamed mixture. Refrigerate, covered, for 1 hour.
Fill 24 to 36 generously greased cups of a muffin tin or individual 3-in. tins a third to half full. Press dough around sides, leaving a depression in center. (If dough is too soft, add flour.)
Bake until light brown, about 18 minutes. Cool 2 minutes; tap tins to remove cookies. Dust with confectioners' sugar. Yield: 2-3 dozen.
Originally published as Baki's Old-World Cookies in Grandma's Great Desserts Cookbook 1992, p58

Nutritional Facts

1 cookie: 105 calories, 7g fat (3g saturated fat), 24mg cholesterol, 45mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup ground walnuts
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 2 teaspoons vanilla extract
  • Confectioners' sugar
  1. Preheat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add nuts. In another bowl, sift together flour, cinnamon and cloves; add with vanilla to creamed mixture. Refrigerate, covered, for 1 hour.
  2. Fill 24 to 36 generously greased cups of a muffin tin or individual 3-in. tins a third to half full. Press dough around sides, leaving a depression in center. (If dough is too soft, add flour.)
  3. Bake until light brown, about 18 minutes. Cool 2 minutes; tap tins to remove cookies. Dust with confectioners' sugar. Yield: 2-3 dozen.
Originally published as Baki's Old-World Cookies in Grandma's Great Desserts Cookbook 1992, p58

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