Recipe by Cynthia
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1 1/2 cups
distilled white vinegar
Love these!!! My Grandma always makes them & brings them over after church & every single time, the cookies are gone by then end of the day. My G-ma's recipe is a little different: 1 TABLESPOON White Vinegar & 1/2 tsp. baking soda, NO NUTS!, 350 degree oven, & her recipes makes 4 dozen. More corrections: Beat butter & sugar at low speed. Increase to high & beat till light & fluffy. At low speed add vinegar, flour & baking soda, Cover bowl & let sit in refrigerater for an hour or put in freezer for 15-30 minutes. bake 20-25 minutes! Perfect!
These cookies were not to my liking.
The best! These taste just like sugar cookies, but without eggs. I skipped the nuts due to an allergy. The dough was easy to make and mix and the measurements given are exactly right. I measured the dough by the teaspoon-full and then rolled the cookies into balls and dipped the tops into raw sugar. They spread beautifully into perfectly round cookies. Fresh out of the oven they are soft and fabulous -- very buttery. Once they have cooled completely they get crispy, though the flavor is still very good. The recipe made about 48 cookies. This is a definite keeper.
Oh my goodness..tasty cookies is an understatement. These are crispy, buttery and amazingly good. The entire batch didn't last the day. I used 3/4c white sugar and 1/4 brown sugar and pecans instead of walnuts. The ease of making these and the common ingresents make these my new #1 go to cookie!
Vinegar cookies are the most underrated cookies of our time! I have loved them since I was a kid, and finally, I found a recipe for them..I made two dozens of them, brought them to work, and went home with nothing. Delicious, thank you so much. They are excellent with or without the nuts...
I was looking for a dairy free, nut free cookie for my allergic daughter (I left out the nuts). I never have high expectations for those recipes, but I found myself eating all of these cookies. They are addictive!
I made these last weekend and they were quite good! The taste and texture remind me of Pecan Sandies (except with walnuts instead). I wasn't sure how they were supposed to turn out and one of the batches burned when I let it go 20 minutes rather than 18.
Just made these the night before last, and realized that I need to let the world know how good these are! They are truly fantastic. They remind me of Pecan Sandies, only better. I have made them with both walnuts and pecans. I made them with pecans last, because that is what I had on hand. You could also call them 'Butter Pecan Cookies' this way; it sounds a little more appetizing than Vinegar Cookies. I love how this recipe requires only a few ingredients, most of which you will already have. The only cons that I can think of is that the dough can be a little crumbly and dry, so I had to work the dough into flattened balls by hand before putting them on the cookie sheet(but it's worth it). They also seem to cook faster the closer you get to the bottom of the bowl, so I would look in the oven at about 15 minutes. They are also a delicate, crispy cookie, so you need to store carefully if you are going to gift these. These are definitely gift-worthy cookies!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 131
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