My mother used to make these cookies, they are my all time favorite. She usually frosted them with a white icing. I made them for my children but they usually didn't last long enough to get frosted. Now I make them for my 14 month old granddaughter. They are so soft and so good! I usually double the recipe.

Recipe Summary

Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix thoroughly sugar, shortening and egg. Stir in buttermilk and vanilla. Sift dry ingredients and stir in. Add nuts.

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  • Chill dough for 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C). Drop by rounded spoonfuls onto the cookie sheet.

  • Bake 8 to 10 minutes. Cool. Frost with chocolate or white icing. Enjoy!

Nutrition Facts

97 calories; protein 1.7g; carbohydrates 11.6g; fat 5.4g; cholesterol 5.4mg; sodium 57.5mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2003
Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also great idea to double batch! They disappear WAY too fast!!! Read More
(10)

Most helpful critical review

Rating: 3 stars
05/25/2016
Just too bland for me. Read More
39 Ratings
  • 5 star values: 23
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/05/2003
Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also great idea to double batch! They disappear WAY too fast!!! Read More
(10)
Rating: 4 stars
12/17/2002
We tried these for the first time today and they were fast easy and very yummy. We skipped the icing and liked the Not too sweet taste. We may try icing them next time.They are so soft! 400F worked well for us. Left them for exactly 10 minutes. Read More
(5)
Rating: 4 stars
07/24/2008
Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter! Read More
(5)
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Rating: 4 stars
01/28/2010
Very good. Instead of icing them I dusted them with powdered sugar. Read More
(4)
Rating: 5 stars
06/12/2009
I made these with Splenda (without the icing and with extra chopped walnuts) for diabetics and they loved them. (So did the non-diabetics.) In place of buttermilk I used a soup spoon of vinegar and then added skim milk to 3/4 cup. I also didn't bother refrigerating the dough and reduced the temperature to 375 F and baked them for 8 minutes. This is definitely a keeper. Read More
(4)
Rating: 5 stars
06/01/2011
These tasted like brownies with the texture of of a light cake in a easy to eat cookie shape. I am fascinated by this. The flavor is mild just enough to satisfy a sweets/chocolate craving without being overwhelming. My family and I ate them alone or broken up with vanilla ice cream. I needed to bake these for 7 minutes at 375 degrees before I was happy with the texture but that is my oven's fault not the recipe. Read More
(4)
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Rating: 5 stars
03/16/2008
These were wonderful!! Kind of like very moist brownie cookies. I left out the walnuts and frosted with chocolate buttercream. Just watch them closely while cooking... one batch went for maybe a minute or two longer and they were very dry. Read More
(4)
Rating: 5 stars
12/15/2007
Wow! I made these for my church and they were delicious. I didn't have any walnuts and not enough pecans so I used sliced almonds but I toasted them first. I mixed together a white icing and tinted it pink- so pretty!:) I loved how cakey these were. Read More
(3)
Rating: 5 stars
09/17/2014
Followed the recipe except i used butter as a substitute for the shortening. Then since i saw some people said it was a little less on the sweet side and should frost; instead i added in milk chocolate chips and marshmallows. Made bigger cookies (22 instead of 3 dozen) and 400 for 10 minutes. Just sweet enough soft so good. Read More
(2)
Rating: 3 stars
05/25/2016
Just too bland for me. Read More
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