3/4 cup butter
1 1/4 cups brown sugar
1 Tbsp. vanilla
1 egg
1 3/4 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 cups Hammons Black Walnuts
Heat oven to 350° F. Cream brown sugar, butter and vanilla; blend in egg. Combine flour, salt and baking soda, adding gradually to creamed mixture. Stir in black walnuts. Drop rounded tablespoonfuls on baking sheet. Bake 8-10 minutes for chewy cookies and 11-13 minutes for crispy cookies. Makes 3 dozen large cookies.
Enjoy this recipe as a dessert or breakfast coffee cake.
Serve a stand out side dish full of wild and distinct flavor including wild rice and robust Black Walnuts.
This recipe is a great way to bring the family together and create a wonderful memory in the kitchen together.
A protein packed cake with few ingredients, including Black Walnuts.
This recipe comes to us with unique provenance – it’s our oldest known black walnut baking recipe and it dates to the late 1890s.
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