Drop Nut Cookies

Rating: 4.73 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

What is Christmas without the little extras like nuts, spice and fruit. I am enclosing this recipe to share a little joy with you.

By Carol

Gallery

Recipe Summary

Servings:
18
Yield:
3 dozen
Nutrition Info
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement

  • 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.

  • Bake at 350 degrees F (175 degrees C) for 12 minutes. Chopped dates can be added for extra flavor.

Nutrition Facts

Per Serving:
315 calories; protein 3.9g; carbohydrates 43.5g; fat 14.3g; cholesterol 20.8mg; sodium 121.2mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews
15 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SEAVU
Rating: 5 stars
12/19/2003
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 of white vinegar or lemon juice to the milk and let it stand 5 minutes before using. I followed this recipe exactly except I sprinkled the cookies very lightly with powdered sugar while they were still warm. That made these pretty cinnamon-colored cookies look even more appealing. Thanks Carol for such a great recipe. Read More
Helpful
(44)
Phyllis
Rating: 5 stars
03/17/2006
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. After baking the first few pans I started rolling the dough into balls instead of dropping it on the pan. It worked fine both ways. The recipe made three dozen cookies -- twice as many as listed. Try these. You surely will love them. Read More
Helpful
(27)
roweena
Rating: 5 stars
11/28/2007
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 place of the sour milk. Next time I will add more nuts and maybe a little cloves or nutmeg to give it a little "deeper" flavor. Read More
Helpful
(17)
Advertisement
Erica_Farr
Rating: 5 stars
12/15/2009
Very good. I added white chocolate chips Read More
Helpful
(14)
Elliott
Rating: 4 stars
12/03/2009
I followed recipe but substituted gluten free rice flour for all-purpose flour. It came out just fine. Goes well with coffee. Read More
Helpful
(8)
lanel
Rating: 4 stars
12/06/2007
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. Read More
Helpful
(7)
Advertisement
Irene C
Rating: 5 stars
12/01/2006
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. Read More
Helpful
(5)
Lulu
Rating: 5 stars
12/01/2008
they were delicious! everyone loved them and they were all gone before 10am when i brought them into the office. Read More
Helpful
(3)
CHEFB1
Rating: 5 stars
12/18/2011
These cookies are a five star cookie but I would suggest not adding nutmeg. I added just 1/4 tsp and the flavor was....strange for lack of a better word which we blamed on the nutmeg. So follow the recipe as written and you will have a great cookie. Read More
Helpful
(2)
More Reviews
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/08/2021