Black Walnut Cookies
Taste of Home
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Like most nuts, walnuts can be stored in a cool dark place for several months. An open bag of shelled chopped nuts can become rancid quickly and should be used with a week. For long-term storage, refrigerate them for up to 6 months or freeze for up to 1 year.—Doug Black, Conover, North Carolina
SERVINGS: 60
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 10 min./batch
Ingredients:
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups chopped black walnuts or walnuts, divided
Directions:
In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in 1-1/4 cups of walnuts. Finely chop the remaining nuts. Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-11 minutes. Remove to cool on wire racks. Yield: 10 dozen.