These cookies are shaped and then dipped in sugar before baking. Black walnuts give them a distinct flavor and texture.
What differentiates black walnuts from the everyday walnut we usually use in baking? While black walnut trees — native to Eastern North America — are grown primarily for their wood, the nuts are sought after for their distinctive taste. The nuts are harvested when they fall to the ground. If you have black walnut trees, this site has helpful information about harvesting, hulling, and storing the nuts. The majority of the black walnuts produced commercially in the US — about 65 percent — come from Missouri.
- 1 cup light brown sugar
- 1/2 cup butter (softened)
- 1 large egg
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup black walnuts (chopped)
- 1 cup granulated sugar (for dipping)
Heat the oven to 375 F.
Grease a large baking sheet or line with parchment paper.
In a mixing bowl with an electric mixer, cream the brown sugar and butter until light. Add egg and vanilla; beat well.
In another bowl, combine the dry ingredients and mix to blend well.
Add the flour mixture to the creamed mixture along with the black walnuts; mix Well.
Shape the dough into small balls about the size of walnuts.
Dip the cookie balls in sugar. Place them on the prepared cookie sheet and press with the bottom of a glass to flatten slightly.
Bake the cookies in the preheated oven for 12 to 15 minutes.
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