Recipe by Acerast
This is my DH's grandmother's (Chicago) cookie recipe. She always kept a tin of them in her pantry. They are simple, crisp, delicious and invoke warm family memories. Because they are "slice and bake", cooking time includes overnight refrigeration. Individual rolls can be stored in the freezer and pulled out to be baked for unexpected company or when you want a little something sweet with a cup of coffee.
- 1 lb butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 cup walnuts, chopped
Directions See How It's Made
- In a bowl cream butter and sugars.
- Add eggs and vanilla; beat until well blended.
- Mix in flour and baking soda.
- Fold in walnuts.
- Divide dough into four portions.
- Form each portion into a 1 1/2-inch by 12-inch roll.
- Wrap each roll in waxed paper.
- Refrigerate over night.
- To bake, unwrap roll.
- Using thin, sharp knife, cut into slices aboiut 1/4-inch thick.
- Place slices on an ungreased cookie sheet.
- Bake at 375°F for 10-12 minutes, until lightly browned.
- Remove cookies from baking sheet and cool on rack.