Prep 15 mins
Cook 12 mins
Very nice with your afternoon tea, but tasty any time. From the New England chapter of The United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 eggs
- 1 cup light brown sugar
- 2⁄3 cup flour, sifted
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups walnuts, chopped
- Preheat oven to 350F and lightly grease cookie sheets.
- Beat eggs and add brown sugar.
- Sift flour, baking powder and salt together; add to egg mixture and blend thoroughly.
- Add walnuts.
- Drop from teaspoon onto prepared cookie sheet, 1/2" apart and bake for 12 minutes.
I'm only giving one star because at least they tasted good. Yes, simple ingredients, relatively easy to make, but uuuuuuggly. I only baked for 9 minutes because the edges were starting to crisp up so bad - I won't be able to take these with me they look so unappetizing. Very hard to remove off the pan (I didn't give them a chance to cool on the pan because I would have never been able to get them off) AND I had greased my pan thoroughly. Too bad about these, because they're so tasty.