An easy cookie to make, with the distinctive flavor of black walnuts. It is especially good with a nice cup of tea, or coffee.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!

Nutrition Facts

229.9 calories; 3.5 g protein; 29.8 g carbohydrates; 35.8 mg cholesterol; 186.4 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2010
These were wonderful! No changes at all are needed. They are crisp and not too sweet. I cooked one batch and left the rest of the dough rolled up in the refrigerator. Tonight I pulled it out and made another fresh pan of cookies. Definitely a winner. These can obviously be made ahead of time and cooked right before serving. 12-24-2010 A friend of mine made these and substituted margarine for the butter. They did not come out as well were not as crisp and the flavor was different. It is important especially when baking to use the same ingredients. Butter makes cookies crisper and allows the baker to make a more delicate cookies thinner and crisper without baking them brown. She and I remade them and compared the two side-by-side. It was really a different recipe. Also bring the eggs and butter to room temperature before creaming them but do not microwave the butter to get it runny. It changes the way that it mixes with the sugar and eggs and you will not get the result that you want. Read More
(41)

Most helpful critical review

Rating: 3 stars
01/01/2007
Although the recipe was good we found that we didnt like the strong taste of the black walnuts.I will probably use regular walnuts next time. Read More
(23)
34 Ratings
  • 5 star values: 25
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/24/2010
These were wonderful! No changes at all are needed. They are crisp and not too sweet. I cooked one batch and left the rest of the dough rolled up in the refrigerator. Tonight I pulled it out and made another fresh pan of cookies. Definitely a winner. These can obviously be made ahead of time and cooked right before serving. 12-24-2010 A friend of mine made these and substituted margarine for the butter. They did not come out as well were not as crisp and the flavor was different. It is important especially when baking to use the same ingredients. Butter makes cookies crisper and allows the baker to make a more delicate cookies thinner and crisper without baking them brown. She and I remade them and compared the two side-by-side. It was really a different recipe. Also bring the eggs and butter to room temperature before creaming them but do not microwave the butter to get it runny. It changes the way that it mixes with the sugar and eggs and you will not get the result that you want. Read More
(41)
Rating: 5 stars
12/24/2010
These were wonderful! No changes at all are needed. They are crisp and not too sweet. I cooked one batch and left the rest of the dough rolled up in the refrigerator. Tonight I pulled it out and made another fresh pan of cookies. Definitely a winner. These can obviously be made ahead of time and cooked right before serving. 12-24-2010 A friend of mine made these and substituted margarine for the butter. They did not come out as well were not as crisp and the flavor was different. It is important especially when baking to use the same ingredients. Butter makes cookies crisper and allows the baker to make a more delicate cookies thinner and crisper without baking them brown. She and I remade them and compared the two side-by-side. It was really a different recipe. Also bring the eggs and butter to room temperature before creaming them but do not microwave the butter to get it runny. It changes the way that it mixes with the sugar and eggs and you will not get the result that you want. Read More
(41)
Rating: 5 stars
10/16/2003
This cookie was a big hit with friends and family. I had trouble finding enough chopped black walnuts so added ground black walnuts to the flour mixture as well as adding some chopped to the recipe. VERY walnutty:). Read More
(31)
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Rating: 3 stars
01/01/2007
Although the recipe was good we found that we didnt like the strong taste of the black walnuts.I will probably use regular walnuts next time. Read More
(23)
Rating: 5 stars
10/16/2003
I made a ton of these for a cookie swap and to take to work. They disappeared immediately! They are deceptively plain-looking but fantastically tasty! Very buttery nutty and crisp. I agree that they are superb with some tea - especially some Earl Grey. Gigantic thumbs up! Read More
(22)
Rating: 5 stars
09/03/2013
Black walnuts are my favorite nut and these cookies turned out wonderfully both times I made them. They really showcase the unique nutty flavor! Read More
(18)
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Rating: 5 stars
10/16/2003
I've made these three or four times over the last year and they are indeed incredibly easy to make. They are good with chocolate chips and with almonds as well. Read More
(17)
Rating: 5 stars
02/11/2005
Just like cookies my mom used to make. Read More
(12)
Rating: 4 stars
12/13/2004
The cookie recipe itself is nice but the taste of black walnuts is odd. Probably just my personal preference. Children didn't like them because they "tasted healthy ": ) Read More
(12)
Rating: 5 stars
03/29/2010
I give this 5 stars only because I used regular walnut meats instead of black walnuts. Easy recipe and my husband loved them. Read More
(10)