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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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A lovely, nutty cookie from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups brown sugar |
4 eggs, well beaten |
1/2 cup flour, sifted |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 lb black walnut, chopped |
Directions:
1. Preheat oven to 375F and lightly grease a cookie sheet.
2. Combine sugar and eggs; mix well.
3. Sift dry ingredients together and add to first mixture.
4. Stir in nuts.
5. Drop by teaspoonsful onto prepared pan and bake for about 12 minutes or until golden.
6. Remove from pan while still warm.
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