Back Bay Cookies

2/3 cup butter
1 cup sugar
2 eggs, well beaten
2/3 cup chopped raisins or currants
½ cup chopped walnuts
2 cups sifted flour
2/3 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs and beat well. Add raisins and nuts. Sift remaining ingredients together and add to the first mixture. Mix thoroughly. Drop by teaspoonfuls, 1" apart, on greased cookie sheets. Bake about 12 minutes. cool on wire racks. 

Makes about 2½ dozen cookies. 

~*~NUT ALLERGY WARNING~*~ this recipe contains Walnuts.

Chocolate Chip Walnut Quinoa cookies

½ cup dry quinoa

2¼ cups all-purpose flour

¾ cup old-fashioned oats

1 teaspoon baking powder

¾ teaspoon salt

¼ teaspoon ground nutmeg

1 cup unsalted butter, softened

¾ cup packed light Brown sugar

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 bag (10 or 11.5 ounce) bittersweet chocolate chips

1 bag(10 or 11.5 ounce) white baking chips

1 cup chopped walnuts

heat oven to 375°. Heat a 2 to 3 quart sauté pan over medium heat. Add quinoa. Cook, stirring constantly, until quinoa pops, 2 to 3 minutes. Transfer to a bowl.

In a medium bowl whisk flour, oats, baking powder, salt, and make and popped quinoa. Set aside.

In a large bowl, beat butter and sugars until smooth and fluffy. Beat in eggs, one at a time, beating well after each addition. On low, beat in vanilla. Spoon flour mixture into bowl and beat on low just until combined.

With a wooden spoon, stir in both kinds of chips and the walnuts. Drop dough onto baking sheet by large spoonfuls (about 3 tablespoons) 2 inches apart. Bake at 375° for 12 to 15 minutes per batch. Cool two minutes on baking sheet; transfer to a wire rack to cool completely.

makes 3½ dozen

*~*NUT ALLERGY WARNING!!!*~* This recipe contains walnuts.

Maple Nut Twist

1 package Pillsbury Hot Roll mix
¾ c warm water
1 egg
3 T sugar
1 t maple flavor
6 T butter, melted
Filling:
½ c sugar
1 t cinnamon
1 t maple flavor
¾ lb English Walnuts, chopped



In large bowl mix yeast and warm water until yeast is dissolved. Stir in egg, sugar and flavoring. Add the flour mixture. Blend well. Knead on floured surface 2 or 3 minutes until smooth and elastic. Place in greased bowl. Cover and let rise in warm place until light and double in size. 30-45 minutes.



Divide dough in 3 balls on lightly floured board. Roll out one ball of dough to fit 12” pizza pan. Brush with 2 T melted butter and sprinkle with 1/3 of filling. Continue in the same manner, forming 2 more layers and ending with filling. Mark with glass to form a 2” circle in center. Cut through dough to outside of glass 16 wedges. Twist each of the 3 layered wedges 5 times. Let rise in warm place 30-45 min until double in size. Bake at 375°F for 20-25 min.

Drizzle while warm with powdered sugar glaze. Serve warm or cold.