In A Hurry Nut Drop Cookies

This is another recipe from my mother. While we were visiting, my mother had one of her various meetings. This recipe was her contribution.

My mother said that this is her go-to cookie recipe when she is short on time and wants to serve something simple and yet spectacular.

These cookies have an added panache, as you can adapt the flavor with different spices. And, they are also kosher for Passover!



1 lbs nuts or seeds. My mother said that “peanuts are the best, but any combination will work.”

1 egg

1/4 cup sugar

1 teaspoon cinnamon

1 teaspoon ginger

Optional: coriander and cardamom


Beat egg with sugar and spices. Add nuts. Shape into cookies, drop on parchment line pan.

Bake in 325*F oven until set.

Optional, sprinkle with icing sugar when done, but my mother thinks they are sweet enough.

To give as a gift, place gently into a glass mason jar. Cover and decorate with a nice ribbon or bow.

Mixed and ready to drop.

Mixed and ready to drop.

Drop with a spoon onto parchment paper.


Ready to bake!

Ready to bake!

In a jar to give as a gift.

Fast, easy, sophisticated and yum!



40 thoughts on “In A Hurry Nut Drop Cookies

  1. sportsattitudes says:

    Quick to make but you also can incorporate great variety by altering the nuts, spices, etc. Indeed a very good recipe when one needs a homemade gift – or just a dessert – on the fly!

    Liked by 1 person

  2. minusthecynic says:

    Here is a recipe for you or 2 from lifelines by Deborah Duncan n cathy le feuvre
    the first one is called lous luscious lovelies
    It’s a red velvet cupcake
    250 g/ 9oz plain flour
    2 tbsp cocoa powder
    2 tbsp baking powder
    1/2 tsp bicarbonate of soda
    100g / 3 1/2 oz of butter
    200g / 7 oz caster sugar
    1 heaped tbsp red paste food coloring ( alternatively use beetroot )
    2 tbsp vanilla extract
    2 large free range eggs
    175 ml/6 fl oz full fat milk
    1 tsp lemon juice
    For the buttery cream frosting
    500g/1 lb 2 oz icing sugar
    125g/4 1/2 oz cream cheese ( any type )
    125g /4 1/2 oz butter
    1 tsp lemon juice
    Making the cakes
    1.preheat the oven to 170ยฐc /325ยฐf / gas mark 3
    2. Line the muffin tins with paper cases
    3. combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl
    4. In another bowl cream the butter and sugar beating thoroughly
    5. When the mixture is soft and pale add the food coloring and vanilla extract
    6. Gradually combine the eggs and dry ingredients into the pale mixture
    7. Finally beat in the milk and lemon juice
    8. Divide this mixture between the 24 muffin cases
    9. Bake in the oven for about 20 minutes
    10. remove from oven and leave to cool for 10 minutes then remove from tins and leave the cakes to cool on a wire rack.
    For the frosting
    1. Put the icing sugar into a food processor and add the cream cheese and butter and mix until light and creamy
    2. Pour in the lemon juice and mix again
    3. Ice each cupcake

    Just for jack American pancakes
    135 g/ 4 3/4 oz plain flour
    1 tsp baking powder
    1/2 tsp salt
    2 tbsp caster sugar
    130 ml / 4 1/2 fl oz full fat milk
    1 large free range egg
    2 tbsp melted butter ( cool slightly ) or olive oil plus extra for cooking
    To make the pancakes
    1. Sift the dry ingredients into a large bowl
    2. In a separate bowl whisk together the milk and egg, then add the melted butter
    3. Add the liquid into the bowl with the dry ingredients. Whisk until the batter is smooth. Let the mixture stand for a few minutes
    4. Melt a little butter/ oil in a frying pan. When it’s melted and sizzling hot add a layer of batter mixture. Once the mixture starts bubbling flip the pancake over. If you feel up to tossing the pancake please feel free but flipping with a spatula also works. Keep cooking and flipping until the pancake is a lovely golden brown color
    5. Use up all the batter until you have a nice pile of pancakes. You may wish to keep the cooked ones warm you can do this by putting them on a plate in a warm soak up the excess oil/ butter that may still be on the pancakes place the pancakes on a piece of kitchen towel on the plate
    Serve with maple syrup Canadian if possible
    Please let me know how it works out. Mazel tov

    Liked by 1 person

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