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Black Walnut Cookies

Black walnuts have a more distinctive flavor than the traditional English walnuts. Black walnuts have a short shelf life and it's best to store them in the freezer.—Doug Black, Conover, North Carolina
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    10 dozen

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 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 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 firm.
  • 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.
Nutrition Facts
1 cookie: 55 calories, 3g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.
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