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

Directions

In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition, and nuts. Sift together flour and spices; add with vanilla to creamed mixture. Chill 1 hours. Using shortening, liberally grease muffin tins or individual 3-in. tins or tart shells. Fill tins 1/3 to 1/2 full and press dough around sides, leaving depression in center. (If dough is too soft as you press into tins, add more flour.) Bake at 350° for about 18 minutes or until light brown. Cool 2 minutes; tap times 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 sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup ground walnuts
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon ground cloves
  • 1-1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • Shortening
  • Confectioners' sugar
  1. In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition, and nuts. Sift together flour and spices; add with vanilla to creamed mixture. Chill 1 hours. Using shortening, liberally grease muffin tins or individual 3-in. tins or tart shells. Fill tins 1/3 to 1/2 full and press dough around sides, leaving depression in center. (If dough is too soft as you press into tins, add more flour.) Bake at 350° for about 18 minutes or until light brown. Cool 2 minutes; tap times 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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