Publisher Photo
Publisher Photo
With chopped walnuts, these slightly crisp cookies are a little different than traditional sugar cookies. This recipe is especially appealing to folks who don't want the hassle of cutout cookies.
MAKES:
51 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
51 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup chopped walnuts

Directions

In a bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in walnuts.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 8-1/2 dozen.
Originally published as Nutty Sugar Crisps in Best of Country Cookies 1999, p21

Nutritional Facts

2 each: 133 calories, 7g fat (3g saturated fat), 18mg cholesterol, 64mg sodium, 15g carbohydrate (6g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup chopped walnuts
  1. In a bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in walnuts.
  2. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: 8-1/2 dozen.
Originally published as Nutty Sugar Crisps in Best of Country Cookies 1999, p21

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