Black Walnut Cookies
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
YIELD: 10 dozen.
Black walnuts, which have a more distinctive flavor than traditional English walnuts, have a short shelf life. It's best to store them in the freezer. —Doug Black, Conover, North Carolina
Ingredients
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1 cup butter, softened
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2 cups packed brown sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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3-1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/4 teaspoon salt
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2 cups chopped black walnuts or walnuts, divided
Directions
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1.
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. 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.
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2.
Shape dough into two 15-in. rolls. Roll in finely chopped nuts, pressing gently. Wrap each roll in waxed paper. Refrigerate for 2 hours or until firm.
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3.
Unwrap dough; cut into 1/4-in. slices. Place slices 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove from pans to wire racks to cool.
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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