Recipe by Cindy Carnes
"I worked with a woman that baked 80 dozen or more cookies during the holidays. Every day she brought 1/2 dozen of every cookie she'd baked the night before; this is my favorite. I sometimes roll the dough into balls and then roll them in some granulated sugar rather than making these as drop cookies. These freeze well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cream of tartar
Great drop cookie! I normally try to make some substitutions to try to put a little good in our goodies. I used 1 cup whole wheat flour and the rest unbleached flour. I substituted trubinado sugar for the white sugar. I substituted cashews for the walnuts, which we added directly to the dough. The kids liked that the cookies do not spread much while cooking, so many can be cooked at one time. (Which also allows for the cooling of many at one time and thus the eating of many. LOL!) We did not roll the cookies in nuts or sugar, for the first batch because we forgot. We were glad we did. These have a shortbread consistency without being too sweet. They freeze well too.
I found these to be very bland. If I make these again, I would make them with a thumbprint of jam in the middle to add some flavor.
Delicious! I used pecans instead, sprinkled sugar on the tops and then baked 7 min on bottom rack / 3 minutes on top rack - taste was wonderful!!! Texture was perfect too - I was searching for something just a *tad* chewier than Pepperidge Farm's Homestyle Sugar Cookies and this was it! ***These do spread as they bake so be sure be sure to use smaller size drops....
These were quick, easy & excellent.
My husband & his friends loved them.
Will definetly make these again (& again).
These are great cookies. My son has a peanut allergy, so we were looking for a cookie recipe similar to the peanut butter kiss cookies. I made them into balls, rolled them in sugar and when they came out of the oven put a hershey kiss into them. They are the BEST substiute we have found. They are tasty frosted too!
These were wonderful! I did omit the nuts.(My boys have never liked nuts.) The cookies were nice and crispy but not hard.
Very tasty with a nice dry crumb. I used almonds instead of walnuts because that's all I had in the cupboard. Next time I want to try it with pecans. I took a few and dipped half in melted chocolate. They disappeared quickly!
This is one of the best sugar cookies I've ever made. This is definitely a keeper. It's crispy but yet not hard, it's tasty but not overwhelmingly sweet... It's perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Nutty Crispy Sugar Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 72
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
So easy to make, sugar cookies make perfect treats any time of year!
Watch how to make a wonderfully versatile sugar cookie recipe.
Watch how to make the essential holiday cookie.