Walnut Cookie Strips Recipe
Walnut Cookie Strips Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe is over 70 years old. It came from the grandmother of a friend of my son's, when he was a Boy Scout. This was his troop's favorite cookie. -June Grimm, San Rafael, California
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup cold butter or margarine
  • FILLING:
  • 1 egg
  • 3/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • 1/2 cup chopped walnuts
  • 1/4 cup flaked coconut
  • FROSTING:
  • 3/4 cup confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon orange juice
  • 1/2 teaspoon lemon juice
  • 1/4 cup chopped walnuts

Directions

In a bowl, combine flour and salt; cut in butter until crumbly. Press into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 15 minutes or until lightly browned.
Meanwhile, in a small mixing bowl, beat egg. Add brown sugar, flour, vanilla and baking powder; mix well. Stir in nuts and coconut. Pour over hot crust. Bake 15 minutes longer or until set. Cool completely on a wire rack.
For frosting, combine the confectioners' sugar, butter and juices in a mixing bowl; beat until smooth. Spread over filling; sprinkle with nuts. Chill for 1-2 hours or until frosting is set. Store in the refrigerator. Yield: 2 dozen.
Originally published as Walnut Cookie Strips in Reminisce Extra February 2002, p52

Nutritional Facts

1 each: 105 calories, 5g fat (2g saturated fat), 15mg cholesterol, 46mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup cold butter or margarine
  • FILLING:
  • 1 egg
  • 3/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder
  • 1/2 cup chopped walnuts
  • 1/4 cup flaked coconut
  • FROSTING:
  • 3/4 cup confectioners' sugar
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon orange juice
  • 1/2 teaspoon lemon juice
  • 1/4 cup chopped walnuts
  1. In a bowl, combine flour and salt; cut in butter until crumbly. Press into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 15 minutes or until lightly browned.
  2. Meanwhile, in a small mixing bowl, beat egg. Add brown sugar, flour, vanilla and baking powder; mix well. Stir in nuts and coconut. Pour over hot crust. Bake 15 minutes longer or until set. Cool completely on a wire rack.
  3. For frosting, combine the confectioners' sugar, butter and juices in a mixing bowl; beat until smooth. Spread over filling; sprinkle with nuts. Chill for 1-2 hours or until frosting is set. Store in the refrigerator. Yield: 2 dozen.
Originally published as Walnut Cookie Strips in Reminisce Extra February 2002, p52

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