Drop Nut Cookies

Drop Nut Cookies

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"What is Christmas without the little extras like nuts, spice and fruit. I am enclosing this recipe to share a little joy with you."
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servings 314 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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 350 degrees F (175 degrees C).
  2. Cream together the shortening and the sugar. Add the eggs and beat for 2 minutes. Beat in the vanilla, salt, sour milk, flour, cream of tartar, baking soda and cinnamon. Stir in the chopped walnuts. Drop cookies 3 inches apart on a baking sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12 minutes. Chopped dates can be added for extra flavor.



These cookies are moist and tasty and very easy to make! I made three kinds of cookies for the holidays, and these were the hands-down favorite. If you don't have sour milk, add one tablespoon...

Absolutely wonderful!! I made this recipe exactly as written. Exactly 12 minutes in the oven is perfect. I followed the sour milk/vinegar tip also. The cookies were light and flaky and delicious...

mmm...these were so yummy! great tender texture with slightly crisp edges. I mixed 1 teaspoon of cider vinegar (all I had) with the milk and let it sit for 10 minutes or so and used it in plac...

Very good. I added white chocolate chips

Excellent recipe. Definitely added to my yearly Christmas cookie list. I too used the vinegar trick and they turned out fantastic.

I followed recipe, but substituted gluten free rice flour for all-purpose flour. It came out just fine. Goes well with coffee.

Excellent cookie. Really easy to make. I used the lemon juice tip for the sour milk and added a little extra spice. Also had to cook a few minutes longer. Made 4 dozen.

I've found that this recipe is even better if you substitute 1 cup of mild molasses & 1 cup of granulated sugar for every 1 cup of brown sugar.

they were delicious! everyone loved them and they were all gone before 10am when i brought them into the office.

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