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!

 

Ingredients

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

Instructions

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!

Enjoy!

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40 thoughts on “In A Hurry Nut Drop Cookies

  1. Malini January 11, 2017 at 7:38 AM Reply

    Nice 😊

    Liked by 2 people

  2. susieshy45 January 11, 2017 at 7:45 AM Reply

    Lovely and totally gluten free !

    Liked by 2 people

  3. Osyth January 11, 2017 at 8:26 AM Reply

    Gorgeous … well done your mother!

    Liked by 2 people

  4. Tasty Eats Ronit Penso January 11, 2017 at 11:38 AM Reply

    Love this type of cookies! The addition of ginger and cinnamon is really nice. 🙂

    Liked by 1 person

  5. anotherfoodieblogger January 11, 2017 at 1:40 PM Reply

    Now this is my kind of baking! No flour, lol!

    Liked by 1 person

  6. koolkosherkitchen January 11, 2017 at 8:35 PM Reply

    Cool recipe! Are you already starting Pesach? I am not even thinking Tu b’Shvat yet, let alone Purim.

    Liked by 1 person

    • Cooking For The Time Challenged January 11, 2017 at 8:55 PM Reply

      I spend the whole week preparing for Shabbat and the whole year preparing for pesach and/or rosh hashanah. I’m always looking for healthy Passover friendly recipes that don’t taste pesadik. I used to take the etrogs and either make etrog jam for tu b’shevat, or etrog liquor for Purim. Unfortunately, I found that people didn’t really like them.😕

      Liked by 1 person

      • koolkosherkitchen January 11, 2017 at 11:57 PM

        You are such a great planner! To me, doing everything the way my grandmother had done it is a way to re-establish connections with the family tradition. I would try new Yom Tov recipes, but only as an addition to the old family recipes. As to esrogim, we used to slice them paper thin and layer them with sugar. the jar would stay in the fridge all winter, and a couple of slices would be taken out occasionally to flavor a cake or a jam.

        Liked by 1 person

      • Cooking For The Time Challenged January 12, 2017 at 3:19 AM

        That is so much easier than what I do! I like it! I have to plan, no time.😉

        Liked by 1 person

      • koolkosherkitchen January 12, 2017 at 10:01 AM

        Of course doing by rote is easier! You are simply awesome!

        Liked by 1 person

      • Cooking For The Time Challenged January 12, 2017 at 11:20 AM

        Thank you! I really appreciate your connection to food, family and traditions. I was reflecting on your comments and I realized that in my family the joy of celebrating came from creating new things rather that repeating what is familiar. Very interesting…..

        Liked by 1 person

      • koolkosherkitchen January 12, 2017 at 2:55 PM

        Both approaches are exciting and meaningful, as long as we imbue them with meaning.

        Liked by 1 person

      • Cooking For The Time Challenged January 12, 2017 at 4:19 PM

        True!

        Liked by 1 person

  7. minusthecynic January 11, 2017 at 8:42 PM Reply

    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
    Ingredients
    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 170°c /325°f / 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
    Ingredients
    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 oven.to 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

  8. sportsattitudes January 12, 2017 at 10:58 AM Reply

    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

    • Cooking For The Time Challenged January 12, 2017 at 11:16 AM Reply

      Thank you! I want you to know I started reading your post about the super bowl and you are the only person I know you can makes sports interesting and a reflection of a great social norm. 🙏

      Liked by 1 person

  9. Sumith January 12, 2017 at 12:25 PM Reply

    Absolutely Gorgeous!!

    Liked by 1 person

  10. Sheryl January 14, 2017 at 11:05 PM Reply

    This recipe sounds wonderful.. I like how easy it is to make.

    Liked by 1 person

  11. deborahcrocker January 16, 2017 at 9:09 PM Reply

    Wow! Sounds yum! Quick, easy, and delish!

    Liked by 1 person

  12. israelisalad January 17, 2017 at 4:03 AM Reply

    Wow! Fast, easy, gluten free…Can’t wait to try these!

    Liked by 2 people

  13. rdhealthy March 2, 2017 at 6:26 PM Reply

    Yummy !

    Liked by 1 person

  14. rdhealthy March 3, 2017 at 4:59 AM Reply

    Definitely she is. Thanks to you and your mother for sharing this recipe!

    Liked by 1 person

  15. rdhealthy March 3, 2017 at 5:08 AM Reply

    👍👍

    Liked by 1 person

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