Brownies, most cakes, quick breads & chocolate chip cookies can all be made without nuts. For the rest, you'd just have to use your own judgment. Mexican wedding cookies wouldn't work as well as pecan pies (obviously, LOL) wouldn't work either.

Oh wow...there is alot missing from the Death cookies, isn't there! I never noticed before and I've made this recipe countless times. I use the 12 oz bag of chocolate chips. I go big on everything! ;) Pat here is the Lemon Pistachio Cookie recipe from Mary. LEMON PISTACHIO COOKIES (Mary) 2 Cups flour 1/2 tsp. baking soda 1/4 tsp. salt 3/4 Cup butter or margarine, softened 3/4 Cup plus 3 Tbs. sugar, divided 1 Large egg 1 Tbs. lemon zest, grated 1 Tbs. lemon juice 1/3 Cup pistachio nuts, finely chopped In a large bowl, sift together flour, baking soda and salt. Set aside. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in dry ingredients, mix to thoroughly combine. Wrap dough in plastic and chill for 1 hour. Combine pistachio nuts and remaining sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on ungreased baking sheets. Press cookies down with a small glass to flatten slightly. Bake 10 to 12 minutes until golden. Transfer to racks to cool. NOTES: I add the zest from a entire lemon. And I add about 2 T. fresh lemon juice. I worked and worked on a lemon cookie recipe and it took me about a year before it dawned on me to add cream cheese which made the cookies just perfect. I have to admit they are the best lemon cookies I've ever eaten but of course they are to my taste and puckery lemon. Lemon Cream Cheese Cookies (My recipe) 1 c. butter 1-3 oz package of Cream Cheese 1 c. sugar 1 egg 1 TBL fresh lemon juice (you can add a bit more juice I DO!) Grated lemon Peel (I grate the entire lemon) 2 1/2 c. flour 1 tsp baking powder Lemon Glaze Juice of 1 lemon Grated Lemon Peel (I grate the entire lemon) Powdered sugar Cookies: Cream butter and cream cheese. Add sugar, egg, lemon juice and rind. Add flour and baking soda and blend into cream cheese mixture. Chill dough. Use cookie press, drop and crisscross with fork or press flat or you can roll out and use a cookie cutter. Cool cookies before glazing. Glaze: Mix lemon juice and rind and add powdered sugar until you have a nice glazing consistency. You can grate more rind and sprinkle on top too. Michelle

shoot clair..it won't work... but you can c/p the cookie and it will come up, on search... for some reason they don't let you have the option in the post section, only in the link section, sigh...

I have four recipes but have only made my original recipe. It's close to what I used to buy from my NY hometown bakery back in the 1960s. Only one calls for hazelnuts--the others call for almonds. I always chopped them fine in my Cuisinart along with a little sugar so that it didn't turn into almond flour. Ischl Tartlets 2 3/4 c. sifted flour 1/2 tsp. baking powder 1 c. butter at room temperature 3 oz. cream cheese at room temperature 1 c. sugar 1 egg 1/2 c. ground almonds 1 tbsp. grated lemon zest Sift flour and baking powder onto waxed paper. Cream butter, cream cheese, sugar, and egg until fluffy. Blend in flour mixture. Add almonds and lemon zest. Shape into a ball, wrap, and refrigerate several hours. Heat oven to 350 degrees. Divide dough in half and refrigerate half. Roll 1/8" thick. Cut with 3" cutter. Place on ungreased cookie sheet (I use parchment nowadays). Roll and cut out remaining cookies and place on cookie sheet. Cut a 1/2" circle from the middle. Bake 8 min. or until edges are lightly browned. Let stand one minute and then cool on wire racks. Warm raspberry jam. Spread solid cookies with thin layer. Top with cutouts. Sift confectioners sugar over cookies. Spoon a dab of jam into center. Let jam set slightly. Makes 3 1/2 dozen. They are best eaten fresh. Or freeze some of the plain cookies and assemble before serving.