Black Walnut Cookies
These are the first cookies I learned to bake. Grandmother and I made them for the holidays when I was a child. Hulling and shelling those nuts was a difficult and time-consuming job for Grandma. Our whole family enjoyed these yummy cookies even more knowing how much love she put into making them.—Doug Black, Conover, North Carolina
60 ServingsPrep: 20 min. + chilling Bake: 15 min./batch
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 1 teaspoon McCormick® Pure 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
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in eggs and vanilla. Combine the flour, baking soda and salt;
- gradually add to creamed mixture. Stir in 1-1/4 cups 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
- Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased
- baking sheets. Bake at 300° for 12 minutes or until lightly
- browned. Remove to wire racks. Yield: 10 dozen.
Nutritional Facts: 1 serving (2 each) equals 109 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 67 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.