Advertisement
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
Get online access via ckbk
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Already a member?
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe