Walnut Cookies II Recipe - Allrecipes.com
Walnut Cookies II Recipe
  • READY IN 22 mins

Walnut Cookies II

Recipe by  

"I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 12 mins
  • READY IN 22 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2006

Cookies turned out good but I would change the steps of the recipe: -cream buter and sugars -add egg and vanilla -add baking soda and flour -add walnuts -then bake

 
Most Helpful Critical Review
Jul 14, 2011

very tasty, quick little recipe. my husband loved these, will definitely make again.

 

12 Ratings

Nov 24, 2009

My German grandmother has made these for the past 7 decades. After the mixing process, she divided the dough into 2 logs & refridgerated for 2 hrs. Sliced 1/4 inch rounds, placed 1/2 glazed cherry on top, brushed with egg yolk. Delicious!

 
Aug 27, 2009

Very tasty. They were very easy to prepare and I love the taste and texture. Not too soft and not to crisp. Perfect!

 
Mar 06, 2009

I took the advice above and creamed the butter, sugar, egg and vanilla. Mixed in the dry ingredients and then I added 1/2 cup chopped walnuts and 1/2 butterscotch chips. Quick, easy and tasty. Thanks for sharing!

 
Sep 10, 2009

my mom has baked these for years around the holiday season. Try rolling them around in powdered sugar when they cool. They will go so quick.

 
Jun 05, 2012

Absolutely delicious but too sweet. I used 1/4 cup of brown and white sugars the 2ND time I made these because the 1/2 cup each was sickening sweet; other than that a very good recipe.

 
Nov 16, 2010

I agree with the first review above. Because it's such a dry recipe, it's better to cream the butter and sugars first then add the other ingredients after. But other than that, it tasted pretty good.

 

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Nutrition

  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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