Recipe by Georgeann Dodge
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.
- 2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 cup butter or 1 cup margarine, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup walnuts, finely chopped
Directions See How It's Made
- In a large mixing bowl, combine flour, both sugars, salt and baking soda.
- Add butter, egg and vanilla. Beat with an electric mixer until blended.
- Stir in walnuts.
- 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.
- When dough has finished chilling, preheat oven to 350°F and grease a baking sheet.
- Slice dough, one roll at a time, crosswise into 1/4-inch thick slices. Place slices 1 inch apart on baking sheet.
- Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.