Nuts For Cookies

I guess most of us cookie bakers think of nuts as anything in a hard shell with an edible kernel. If you remember botany you know that's not true. Some are legumes and some are seeds.

Whether they are nuts, seeds or legumes doesn't matter, these little goodies really boost flavor and texture when added to any cookie recipe.

And most any cookie recipe can have them added whether it calls for them or not. Just drop in a handful as the last step before forming and baking.

Fall is the harvest season and it's best to buy them unprocessed at that time.

Even though unshelled they can be kept for over a year in a cool place, I prefer buying whole shelled.

When they're shelled, especially if they've been chopped or roasted, they are more prone to rancidity and should be stored in the refrigerator or freezer in an airtight container.

Raw nuts can be added to a cookie recipe and they will roast a bit while the cookie bakes. But for an even more outstanding flavor they should be pre-roasted.

Roasting is a fairly simple task. You can either dry roast or roast them in a little oil to enhance their flavor, as you prefer.

To Dry Roast just follow the instructions below omitting the oil.

IN THE OVEN: Coat 1 cup of nuts evenly with 1 teaspoon of cooking oil. Spread them evenly in a shallow pan.

Bake in a preheated 350 degree F oven 5 - 7 minutes or until golden brown. Stir frequently and DO NOT leave unchecked.

ON TOP OF THE STOVE: Place the oiled nuts evenly in a dry skillet. Cook over medium-low heat, stirring or shaking the pan frequently to prevent burning.

Take them from the pan when the they begin to release their flavor and are browned, about 3 - 4 minutes.

IN THE MICROWAVE: Spread the oiled nuts evenly on a microwave-safe plate. Microwave on high 1 minute; stir. Microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.

Cool completely on a paper towel before adding to your cookie dough.

Nuts are rarely used whole in cookie dough. Sometimes a whole one is placed on top of unbaked cookies but for the dough you will probably need to chop them.

They can be chopped by hand or in the food processor. I usually prefer chopping by hand because I feel I have more control over the size. However the food processor is really fast.

If you use a food processor, pulse small amounts in at a time; if you overdo it, they turn to nut butters from the large amounts of oil in them.

Blenders are not suitable for chopping.

If they are frozen, chop or grind them without thawing.

You can chop by hand, on a cutting board with a large, sharp and serrated knife.

To start, gather the shelled nuts in a circle with the diameter almost as wide as the blade, and holding the top of the knife at the point, rock the blade briskly from point to hilt, gradually turning the knife towards you in a semicircle.

Gather the pieces together and repeat the process until the proper size is obtained.

Nuts have a lot of oil in them. Because of this, you need to be careful when grinding in a food processor because you could wind up with nut butter instead of chopped nuts.

Freezing before chopping in a food processor and you'll be less likely to over chop.

Chop nuts in small batches, always pulsing the machine, until they get to the size you want. Scrape down the sides of the bowl often.

Almonds

Botanically the Almond is a stone fruit much like a peach. In fact when almonds are on the tree they look like small green peaches.

Drop Peanut Cookie

A drop cookie is simply a cookie that you drop from a spoon onto a cookie sheet. But these Drop Peanut Cookie recipes have the added taste and texture dimension of the peanuts. Both are delicious.

Peanut Cookie

There are two Peanut Cookie recipes listed here. This first has oatmeal and produces a nicely crisped cookie.

Peanuts

Peanuts are another of those "nuts" that's not really a nut. They are legumes.