5 STAR TIPThese crispy cookies are studded with black walnuts, yielding a more distinctive flavor than cookies that call for traditional English walnuts. They always get raves!
—DOUG BLACK CONOVER, NC
PREP: 20 MIN. + CHILLING • BAKE: 15 MIN./BATCH • MAKES: 10 DOZEN
1 cup butter, softened
2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chopped black walnuts or walnuts, divided
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in 1 1/4 cups walnuts. Finely chop the remaining nuts.
2. Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
3. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.
5 STAR TIP
The walnuts you most commonly find in grocery stores are mild-tasting English walnuts. This type has a semi-firm light brown shell. Native American black walnuts have a very hard thick black shell. The flavor is richer and more intense than the English walnut. Because the black walnuts are difficult to shell, they are not as widely available commercially as English walnuts.