*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.
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!
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!
Writing this review as I eat a cookie! First time making this did half a batch following the directions. It was soooo delicious! The second time I added half a tsp. of vanilla. Made it even yummier! Also great thing about this recipe is if you wanted to eat just the dough it's safe for pregnant women because it doesn't have eggs in it. 5 stars!
Too bad I can't give this a 10 star rating!! In the last week I've made 10-12 DOUBLE batches because they couldn't be simpler to make!! EVERYONE I know will be getting a tin FILLED with them and I had a blast making each batch a bit differently experimenting with nuts & a variety of spices... and and!! EVERY time I had a WINNER and I don't think you could goof these up no matter what. I happen to LOVE pecans... so I used them but did use the walnuits for hubby... He thinks I'm a master baker now too... but it's MY SECRET! I could go on & on but! THANKS for this KEEPER and HAPPY HOLIDAYS! Oh and I like 'em BIG so I just increased the size.:)P