Black Walnut Cookies Recipe
Ingredients
| Butter stick | 1 , melted | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1 Teaspoon | |
| Flour | 2 1/4 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/2 cup finely chopped black walnuts | ||
Directions
1. In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy.
2. Beat in flour mixed with baking soda and salt until dough is well blended, scraping down side of bowl frequently with a rubber spatula. Fold in black walnuts.
3. Divide dough into 2 pieces. With palms of hands, roll each dough piece to make a 2-inch-thick roll. Wrap and refrigerate at least 3 hours or up to 3 days (or freeze for up to 6 months).
4. When ready to bake cookies, preheat oven to 350°F. Thinly slice dough roll crosswise to make 1/8-inch-thick cookies. Place cookies 2 inches apart on lightly greased cookie sheets. Bake 8 to 10 minutes, or until firm and very lightly browned on edges. Remove cookies to a rack and let cool completely. Store in a tightly covered container.
2. Beat in flour mixed with baking soda and salt until dough is well blended, scraping down side of bowl frequently with a rubber spatula. Fold in black walnuts.
3. Divide dough into 2 pieces. With palms of hands, roll each dough piece to make a 2-inch-thick roll. Wrap and refrigerate at least 3 hours or up to 3 days (or freeze for up to 6 months).
4. When ready to bake cookies, preheat oven to 350°F. Thinly slice dough roll crosswise to make 1/8-inch-thick cookies. Place cookies 2 inches apart on lightly greased cookie sheets. Bake 8 to 10 minutes, or until firm and very lightly browned on edges. Remove cookies to a rack and let cool completely. Store in a tightly covered container.
Chef
