Black Walnut Cookies


1 cup butter or margarine
1 cup dark brown sugar
1 large egg
1/2 teaspoon baking soda
1 teaspoon maple flavoring
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts

Beat together butter and sugar until creamy. Beat in egg and add maple flavoring. Add in flour and baking soda, then add baking powder dissovled in a couple drops of water. Add nuts and mix well. Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.) Preheat oven to 400 degrees F (205 degrees C). Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.


Reviews of Black Walnut Cookies:

1-5 of 10 reviews   Next >>

  Debra in Iowa  Dec 11, 2011
Would make this again.
Have alot of fresh black walnuts.
wanted to do somthing new with them.
So I will try this THANKS. five stars

  A cookie baker in San Diego  Dec 22, 2010
Would make this again.
Delicious cookies, however the dough was far too soft for me to roll into a log. I added a little extra flour which didn't make difference, so I ended up making drop cookies out of the dough instead. Again, a very tasty cookie! four stars

  kathleen in mass  Dec 21, 2010
Would make this again.
love the taste of theses cookies and i sure will make these again not just for the holidays five stars

  Serrena in Fremont, Ca  Dec 29, 2008
Would not make this again.
I was disappointed by this cookie, it was crunchy, but not as flavorful as I was hoping it would be. three stars

  A cookie baker in St. Louis, MO  Nov 6, 2008
Would make this again.
I love this recipe! My grandma always had refrigerator cookies in her cookie jar, and I remember black walnut cookies especially. I like to keep a roll in the freezer to slice and bake anytime. five stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments: