Black Walnut Cookie Recipe: Save Room for Dessert

When I first found this black walnut cookie recipe it called for 1/2 an egg and no walnuts, but making a recipe our own is part of the fun of cooking and baking, so I didn’t let little details like that deter me from trying it out. I used a whole egg because I don’t have time to wonder what to do with the other half, or to ponder why someone would think of beating a whole egg and using only half of it. Since I like nuts and it seemed an integral part of the recipe, I add a handful of them too. This recipe calls for black walnut flavoring, but any kind of nut flavoring or extract can be used, and you would get a whole new kind of cookie.

Black Walnut Cookies
1 cup butter
1 egg
1 cup brown sugar
3 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1/2 cup chopped black walnuts

Cream butter, sugar. Add egg, extracts, and beat well. Sift flour, measure, and sift with salt and nutmeg. Add to creamed mixture. Add nuts and mix thoroughly. Form into rolls about 2 inches wide. Chill overnight. Cut in thin slices. Place on greased baking sheet. Bake in hot oven (410 F.) for about 10 minutes.

Enjoy!
See you next Wednesday for another Save Room for Dessert.

Don’t forget to visit the other participants, and to comment on their blogs.

(Stop by Joy Of Desserts to enter my latest giveaway, too!)

Be sure to leave a link to your participating recipe in McKlinky, rather than just to your main blog, and let us know what your recipe is.
EX: Tamy @ 3 Sides of Crazy (Banana Cake)

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3 thoughts on “Black Walnut Cookie Recipe: Save Room for Dessert

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