Beer Nut Cookies

Beer Nut Cookies


"Also good with honey-roasted and salted nuts."
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servings 200 cals
Serving size has been adjusted!

Original recipe yields 27 servings



  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts.
  3. Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.



I loved these with honey roasted peanuts. My husband couldn't eat enough of them. The recipe would be great for chocolate chip cookies as well, they hold there shape really well and do not flatt...