Three Easy Steps to Nutty Goodness
Photos by Rosy
I think we are having a mini-summer. The weather has been so pleasant, with lots of sunshine. Sometimes, I even sweat and complain a little. I love it. How was your weekend? Hope you had lots of fun or just a nice quiet weekend. I had both. How has your week begun? Please share with me!
I spent some time yesterday, reading about nuts. I came across so many interesting facts, but I will only share a few. First of all nuts generally have a high oil content and are a highly prized food and energy source. Did you know that several epidemiological studies have revealed that people who consume nuts regularly are less likely to suffer from coronary heart disease. But I kept on wondering about people who over-consume nuts like me. If there was a word called nut-addict, it would perfectly describe my situation. The only way I stop myself from overeating nuts is giving my 14-year old, Rosy, the nut-full-container to hide, or just not buy them at all (the 14 year old took these photos, otherwise there would be no post today). I think if you leave me in a room with a bucket full of macadamia, pistachio, peanuts, cashew nuts, walnuts, sunflower seeds, (this list might go on forever, so let me just say 80% of the nuts) you will come back and find an empty bucket.
One study found out that people who eat nuts live three years longer than those who do not. The only problem? This study did not look at the over-consumers of nut. Perhaps I should just multiply the three years tenfold? I am afraid it may not work that way. I must do a mini research on over-consumers of nuts.
Many nuts are good sources of vitamins E and B2, and are rich in protein, folate, fiber, and essential minerals such as magnesium, phosphorus, potassium, copper, and selenium.
The other problem: Nuts are most healthy in their raw form because up to 15% of the healthy oils that naturally occur in nuts are lost during the roasting process. This made me cringe because I can’t remember when I last ate raw nuts, I always eat them roasted, not just rare or medium but well-roasted and sometimes even spicy (tikka masala nuts, sweet and spicy nuts, rosemary roasted nuts, everything roasted nuts),
Today I want to share with you a recipe for Cherry Nut Cookies. I’m afraid you will have to bake them at 370°F, so they will lose some oiliness but gain their nuttiness. I hope you enjoy making these cookies.
Please, always remember to assemble all ingredients before you start.
Sift the flour. Sifting helps to aerate the flour.
Beat the butter, sugar and vanilla essence (extract)
Until well combined. It will look more like curdled milk, but don’t worry.
Stir in sifted flour.
The final mixture should look like this. Drop rounded teaspoonfuls of the mixture into nuts.
Coat with nuts and roll into balls. Place balls 4cm apart on greased oven sheets (trays) or lined with parchment.
Top with cherries.
Bake at 360-375°F (180-190°C) for 15-20 minutes or until lightly browned. Cool on wire racks.
My daughter had to hide them until the photo session was over, lest I ate everything.
I enjoyed eating them, almost had a stomach ache.
I hope you enjoy them too.
Cherry and Nut Cookies
Recipe from The Big Book of Beautiful Biscuits
Preparation time: 20 minutes; Cooking time: 15 minutes; makes: 30-4o depending on size
Ingredients
- 125g (½ cup, 4½oz) butter
- 1 teaspoon vanilla essence
- 55g (¼ cup, 2oz) sugar
- 1 egg
- 150g (1 cup +2 tablespoons) 5½oz) self-raising flour
- 185g (1¼ cups, 6½oz) crushed nuts (use your favourite nuts)
- 16 glace cherries, halved
Instructions
- Beat butter, essence, sugar and egg in a bowl until light and fluffy.
- Stir in sifted flour.
- Drop rounded teaspoons of mixture into nuts, coat, roll into balls.
- Place balls about 4cm apart on greased oven trays, top with cherries.
- Bake at 360-375°F (180-190°C) for 15-20 minutes or until lightly browned. Cool on wire racks.
- **I weigh the flour and butter, I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup).
- Cup measures based on 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked these cookies at 370°F for 20 minutes.
- I always weigh my ingredients, especially the flour and butter. You can use cup measures, but please note that if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125 g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My advice: please use a weighing scale for best results!
- You can use all-purpose flour. Add I teaspoon baking powder for every 125g flour.
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These look really good. I’ll have to make them soon. My mother LOVES nuts, so this would be a great treat for her. Also the pictures bring out such vivid colours!
I adore nuts. I eat anything with nuts and never ever get tired of it. Thanks so much and please try and make them for your Mum. I’m sure she’ll love them! Have a wonderful day!!!
What? They lose their nuttiness and nutritional value when you roast them? Had no idea. 😦
Hi Dan and Kristien, they loose some oiliness but gain nuttiness on roasting. (lose healthy oils). Thanks for stopping by and have a pleasant weekend. I look forward to seeing you again!
Gain nuttiness, yes, that’s what we meant. 🙂 Just meant, the inner nut fades away. Can you lick the oils off before you roast them? 😛
That’s a great idea, I must try that next time. I always roast my nuts. I have never eaten them raw!!! Thanks for making me lol.
These look so good Liz. The imagery make them more appealing.
Liz I also added an About page to my blog http://www.savorthefood.com/blog/about/ . Let me know what you think!!
Hey thanks for sharing your wonderful Cookie Creation with Us. 🙂
Randall
http://www.savorthefood.com
Hi Randall. Thanks for stopping by and for leaving me a note. Just seen the about page. Thanks for sharing. Does the blog have many contributors? Have a great week1
Thanks again Liz 😉
Hi, nice to see you after such a long time. I have seen some really nice baked goods on your blog. Thanks you so much for stopping by. You know you are my inspiration. Have a great week!
Theses do look yummy! Our family LOVES nuts. The boys eat tons of peanuts and we all love to bake with hazelnuts and almonds. Getting hungry just thinking about….
I am glad there are people out there who love nuts like me. This is awesome. I love everything nuts: peanuts, cashew, almonds, macadamia, pistachio…name it, I am in. Sometimes I crave, but survive because I don’t stock them in the house. I would literally wake up in the night to eat them, if I kept stock in the house. Thanks for stopping by. I hope to see you many more times!
omg…even before they are cooked I want to snack on them…lol
Hi Katie!
You can actually snack on them…thanks for stopping by. You know you always leave me with a beaming smile. Have a great week!!
These look delicious! Thanks for stopping by my blog as well. 🙂
Thanks too. I have bookmarked the Bacon and Jalapeno Cheese Ball. I love bacon…have a great week!
These look so good and would also be good during the holidays! I’m going to give them a try! Thanks so much for sharing them.
I have just been to mitts and measures and seen some lovely roasted veggies! Thank you so much for your constant support, and frequent visits. I really appreciate the time you take to visit. Enjoy the rest of your week. I must try making some layered cake one of these days!!!
Don’t these look tasty? I had to share on my cookie blog (with a link, of course!). These are definitely going in my Evernote recipe “box” to try in the future. Thanks for sharing – tell Rosy the photos are terrific!
Thanks for stopping by and for sharing. Blogging is all about sharing. Rosy says, you are welcome. I look forward to seeing you again. Have a lovely week!
Thanks for advertising my cookies. Don’t we all love nuts! Since posting I have discovered many more nut lovers. Enjoy the rest of the week and thanks for boosting my like statistics. Much appreciated. Look forward to seeing you many more times!
I’m another nut lover and rolling these cookies in nutes before baking is such a good idea. Topping them off with cherries ain’t so bad, either. This is a great little cookie, Liz. Thanks for sharing.
Thank you so much for stopping by the nut cookies. Your presence is always welcome. I look forward to seeing you again. Have a wonderful week!
Hi Liz… Thanks for liking my Cinco De Mayo Treats post. I appreciate the support!
Hi Frances,
thanks for stopping by too and for liking my cookies. You know your presence is always appreciated. Have a wonderful week!!
Love those cookies! Love nuts too, but like you I enjoy them roasted. Thanks for reminding us on their health benefits!
Glad to know everybody who loves nuts, loves them roasted. I have stopped cringing and shall continue eating my tikka roasted nuts. Thanks for stopping by and have a wonderful week!!
I sort of had a little private giggle at your story, I too am an over-consumer of nuts! I’m of the school….if one is good, fifty are better! LOL, and being as how I also love cherries and your photos are certainly doing justice here, I am borrowing your recipe to put in my iPad recipe folder! But first, I am going to pick up some cherries and make them….I always have lotsa nuts around, including moi!
I’m glad to know that there are other nut lovers. Thank you for always stopping by. Your presence is always appreciated. Thanks for storing the recipe in the iPad folder, makes me feel honoured. I wish you a wonderful week and hope to see you again soon.
Those look really good.
Thanks for stopping by, they taste great too. Have a wonderful week!