One of the most unusual tasting nuts, and not very often shared in recipes, is the Black Walnut. There is an almost smoky, earthy flavor to them, and they lend themselves beautifully to the richness of a shortbread type of cookie.
Hope you enjoy this cookie recipe my Swedish grandmother use to make for me, many, many years ago.
Black Walnut Cookie Ingredients
Yields 2 dozen large, or 4 dozen small
- Butter – 1 cup (2 sticks) softened
- Sugar – 1 cup
- Egg – 1
- Flour – 2 cups
- Black Walnuts – 1 cup crushed to a powder/flour
- Baking powder – 2 teaspoons
- Salt – ½ teaspoon
- Essence – 1 teaspoon rum or bourbon, or ½ teaspoon vanilla extract
- Confectionery sugar – for dusting
Blend softened butter and sugar until creamy. Add egg, and essence and blend. Add flour, crushed nuts, baking powder, and salt, and blend until all ingredients come together into a dough ball.
On a sheet of wax paper, or parchment paper, place dough on top, and roll into a log. Place the wrapped log into the fridge, and chill for an hour or so.
Preheat oven to 375. Slice cookies about ¼ inch thick. Place cookies on nonstick baking sheet, or parchment paper lines baking sheet. Leave about ½ inch between them. They will not all run together, but they will puff up just a bit.
Bake 13 – 15 minutes until pale golden. Cool. Dust powdered confectionery sugar on top.
Melt in your mouth, Delicious!