BLACK WALNUT COOKIES

Black walnuts have a more distinctive flavor than the traditional English walnuts. Black walnuts have a short shelf life and it’s best to store them in the freezer.

—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, room temperature
• 1 tsp. vanilla extract
• 3 ½ cups all-purpose flour
• 1 tsp. baking soda
• ¼ tsp. salt
• 2 cups chopped black walnuts or walnuts, divided

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1 ¼ cups black 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 ¼-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° until cookies are lightly browned, about 12 minutes. Remove to wire racks.

1 cookie: 55 cal., 3g fat (1g sat. fat), 7mg chol., 30mg sod., 7g carb. (4g sugars, 0 fiber), 1g pro.