This cookie recipe is the best. It is not overly sweet but great with coffee and of course a tall glass of cold milk. I split off a small portion of the dough before adding the chopped walnuts and make a smaller size roll to slice and bake so my granddaughter Ella and I have little cookies to frost. She does love frosting and these cookies are nice and sturdy and do not crumble while she is adding the magic touch. Who knows, there may also be sprinkles involved.
- 1 lb. butter
- 1 cup packed brown sugar light or dark
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 5 cups flour
- 1 cup chopped walnuts
- Cream butter and sugars. Add eggs and beat until well blended. Mix soda, salt and flour together with a whisk and mix into creamed mixture in thirds. Stir in walnuts.
- Divide dough into three parts and roll into logs about 2-1/2” in diameter. Wrap logs in clear cellophane wrap and chill overnight or freeze. If you plan on freezing for a long period, put cello wrapped logs in another freezer bag.
- The dough is soft and impossible to slice unless the dough is very cold. Cut logs into 1/4” slices and place about 2” apart on the baking sheet.
- Bake at 375° for 10 to 12 minutes. Makes about 6 dozen, depending on the diameter of the rolled logs.
Did you know that the temperature and baking time given in a cookie recipe only applies when the cookie sheet is at room temperature. If you don’t allow your cookies sheets to cool between batches, the baking time will vary. So watch closely as you bake…the time may change from the first sheet of cookies you bake to the last.