Black Walnut Cookies Recipe

4.5 4 5
Black Walnut Cookies Recipe
Black Walnut Cookies Recipe photo by Taste of Home
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Black Walnut Cookies Recipe

Read Reviews
4.5 4 5
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter (no substitutes), 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, divided

Directions

In a mixing bowl, cream the butter and brown sugar. Beat in eggs and vanilla. Combine 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. logs. Roll logs in chopped nuts, pressing gently. Wrap each in plastic wrap.
Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-11 minutes. Cool on wire racks. Yield: 10 dozen.
Originally published as Black Walnut Cookies in Taste of Home December/January 2000, p57

Nutritional Facts

2 each: 109 calories, 6g fat (2g saturated fat), 15mg cholesterol, 67mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 1 cup butter (no substitutes), 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, divided
  1. In a mixing bowl, cream the butter and brown sugar. Beat in eggs and vanilla. Combine 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. logs. Roll logs in chopped nuts, pressing gently. Wrap each in plastic wrap.
  2. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-11 minutes. Cool on wire racks. Yield: 10 dozen.
Originally published as Black Walnut Cookies in Taste of Home December/January 2000, p57

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Reviews forBlack Walnut Cookies

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dglong User ID: 1612099 260047
Reviewed Jan. 21, 2017

"This is a keeper. Moist and chewy even after they cooled and easy to make. I only had English walnuts so I used them instead of black walnuts. Halved the recipe since there are only 2 of us in the house and they still turned out great. Will definitely put these in the baking rotation. Thanks for the recipe."

MY REVIEW
bb4joy User ID: 1059483 244842
Reviewed Mar. 3, 2016

"they were okay seems to me there is to much flour in them I think cutting down on the flour would not make them dry!!!"

MY REVIEW
l2bake User ID: 2030987 83109
Reviewed May. 25, 2013

"These are very good. I cut the sugar down to one cup. And also cut the walnuts down to 1 cup too."

MY REVIEW
Dee1234 User ID: 2385537 31306
Reviewed Mar. 26, 2010

"My Dad gave me some Black walnuts, we normally don't care for black walnuts but made these for my Dad. They were so-o-o-o good. Then I lost the receipe again and plan to make them soon. Don't change a thing."

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