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    You are in: Home / Recipes / Walnut Refrigerator Cookies Recipe
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    Walnut Refrigerator Cookies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Georgeann Dodge's Note:

    My friend, Carolyn, brought these cookies into the quilt shop where I work and I begged her for the recipe. This is a delicious, fast refrigerator cookie that has just the right amount of sweetness. I made a batch at my first opportunity and my hubby loved them as much as I did, especially with a hot cup of coffee. The rolls of dough would be great to put in the freezer too, so you could have these little gems whenever you want too.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In a large mixing bowl, combine flour, both sugars, salt and baking soda.
    2. 2
      Add butter, egg and vanilla. Beat with an electric mixer until blended.
    3. 3
      Stir in walnuts.
    4. 4
      Roll dough into three 5-inch long rolls; wrap each in wax paper or plastic wrap. Refrigerate for 2 hours or until firm enough to slice.
    5. 5
      When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
    6. 6
      Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
    7. 7
      Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.

    Ratings & Reviews:

    • on November 13, 2012

      55

      Very very yummy! Great with a cup of tea :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Walnut Refrigerator Cookies

    Serving Size: 1 (861 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 116.4
     
    Calories from Fat 66
    57%
    Total Fat 7.4 g
    11%
    Saturated Fat 3.4 g
    17%
    Cholesterol 18.7 mg
    6%
    Sodium 72.9 mg
    3%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 5.8 g
    23%
    Protein 1.4 g
    2%

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