Cookies are worth effort

Recipe Finder

May 16, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Myra Weir of Baltimore wants a recipe for Black-Walnut Cookies. She wrote: "I truly have no idea what is in them. I do remember the color was beige or light tan and how they spread out and - Oh! - that glorious smell"

Laura Hederman of Baltimore responded with her grandmother's recipe. "She had a black walnut tree in her backyard in Finksburg," she wrote. "My parents took a cutting from that tree to grow in their yard, and the walnuts on the ground each year are ankle-deep. The cookies are delicious, especially so if you endeavor to crack the walnuts yourself. Your stained, sore hands are worth the trouble. I hope Ms. Weir enjoys the recipe."

Recipe requests

Nancy E. Saul of Baldwin wants a recipe for creamed spinach like that made at the now-defunct Haussner's restaurant. Her family, she says, enjoyed the restaurant for more than 20 years, and it "was quite sad when they ended a perfect evening out."

Helyn Adler of Reisterstown writes, "I would love to have a recipe that would duplicate those wonderful buns they sell at Cinnabon, along with the cream-cheese frosting. I know they have special cinnamon, but they now sell that. Hope a reader responds. My whole family and I will be so very grateful."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Black-Walnut Cookies

Makes 5 dozen cookies

1/2 cup shortening

1/2 cup butter

2 1/2 cups brown sugar

2 eggs, beaten well

2 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 cup chopped black walnuts

Cream shortening, butter and sugar until fluffy. Add eggs, one at a time, and beat well. Sift dry ingredients and add to butter mixture, beating well. Stir in walnuts. Drop by teaspoon 2 inches apart on greased baking sheets. Bake in preheated 350-degree oven 8 to 10 minutes - the longer the crispier. Cool on wire racks and store in an airtight container.

Tester Laura Reiley's comments: "These are delicious, buttery cookies that flatten out a great deal in baking. Allow them to set for a minute before removing them from the baking sheet. The deep-brown-sugar flavor is complemented by the just-bitter walnuts. "

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