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Black Walnut Cookies
Preparation info
5 dozen
cookies- Difficulty
Easy
Appears in
By Julee Rosso and Sheila Lukins
Published 1982
A butter cookie with a special difference; we think you’ll agree that the black walnuts are worth their price.
Ingredients
1½ cups 3 sticks ⅔ cup
Method
- Cream the butter and sugar until light and fluffy. Mix in the eggs, one at a time, beating well after each addition; add the vanilla.
- Sift the flour with the salt and add to the creamed mixture. Mix well.
- Wrap the dough in wax paper and refrigerate for 4 to 6 hours. When thoroughly chilled, roll out to ⅛-inch thickness and cut with a 1-inch-diameter c