Honey Walnut Delights
Even after being frozen, these no-fail cookies stay moist and taste freshly baked. They are among my best holiday giveaway treats and are so easy to make. If you prefer, you can use other nut varieties, such as pecans or almonds. —Jessica Clemens, Wimbledon, North Dakota
Total TimePrep: 30 min. Bake: 10 min./batch
Makesabout 8 dozen
- 1 cup butter, softened
- 2-1/4 cups sugar, divided
- 2 large eggs, room temperature
- 1/2 cup honey
- 2 tablespoons lemon juice
- 4 cups all-purpose flour
- 2-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup finely chopped walnuts, toasted
- Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into creamed mixture. Stir in walnuts.
- Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely. Store in an airtight container.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1 cookie: 66 calories, 3g fat (1g saturated fat), 9mg cholesterol, 60mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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