Family loves walnut cookies


December 13, 2006|By Julie Rothman | Julie Rothman,Special to The Sun

Courtney Montgomery of Baltimore was trying to track down a 30-year-old recipe for black walnut cookies as a surprise for her grandmother. The cookies were a family favorite, and her grandmother had lost her recipe.

Eleanor Manner, also of Baltimore, sent in her mother's recipe for the cookies. She said her mother used to bake them every year for her husband during the holidays.

Since her mother died, Manner makes them for him herself and said it helps them "to remember how sweet she was." I thought that these simple refrigerator cookies were delicious right out of the oven, but Manner said she likes to make them a few days ahead; she finds the flavor seems to improve if you keep them a while before eating.

Black Walnut Cookies

Makes 4 dozen cookies

1 cup butter, softened

2 cups brown sugar

2 eggs

1 teaspoon black walnut extract

3 1/2 cups sifted flour

1 teaspoon baking soda

1/8 teaspoon salt

1 cup black walnut pieces

Cream butter and sugar. Add eggs and extract, and mix until well combined. Add flour, baking soda and salt, and mix until thoroughly blended. Fold in nut pieces last.

On wax paper, roll dough into a cylinder about 3 inches across and 18 inches long. Cut in half lengthwise and wrap in wax paper. Refrigerate overnight or freeze for several hours.

When ready to bake, preheat oven to 375 degrees. Cut dough into 1/8 -inch-thick slices and bake until slightly brown around the edges, 8 to 10 minutes. Remove from baking sheets and cool on wire racks. Keep in a tightly closed tin to retain crispness.

Per serving: 121 calories, 2 grams protein, 6 grams fat, 3 grams saturated fat, 16 grams carbohydrate, trace fiber, 19 milligrams cholesterol, 66 milligrams sodium


Linda Puto of Baldwin is looking for a recipe for a maple cookie. She purchased the cookies at a shop called Deep Creek Gourmet, in the Deep Creek Lake area.

Carol Dyer of Fort Collins, Colo., is looking for a pumpkin-pie recipe that may have come from a canned-milk company and dates back to the early '70s. It was called Magic Pumpkin Pie and used both heavy cream and condensed milk.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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