By School Chef on December 18, 2007
Photo by diner524
Photo by diner524
"This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips."
Serving Size: 1 (834 g)
Servings Per Recipe: 1
"Okay. For baking simple people like myself, be sure not to use salted butter. Also, mine came out crumbley. But everything I try to bake, I ruin. So, other than the salty crumbley-Ness they were great!!! LOL"
"soooo easy! had to omit the nuts, but no matter."
"Very simple! They stayed as round as when I first put them in the oven (we were going for snowballs so that was perfect!) I too used pecans which was fine but only yielded about 2 dozen cookies. Great recipe!"
"Great Recipe. I used Pecans and followed the other reviewers-waiting for them to cool a bit before rolling in the sugar. I got about 43 cookies out of this. Definitely a keeper!"
"I made these for a church fellowship and everyone liked them. Even had a couple of requests for the recipe. I have to share this recipe."
"Nice cookie. Very crumbly. It almost melts in your mouth! I did not get 4 dozen though. I only got 2 and a half dozen cookies about golf ball size. Wait until the cookies are cool to turn in the powdered sugar or it will melt. Made these for bakinggals.com - bakers who send their home made baked goods to soldiers serving in the war."
"Delicious!!! I made 1/2 of the recipe and then made half with pecans and the other half with chocolate chips. With the cookie scoop I used, this made 17 cookies. Will be great around the upcoming holidays!! Thanks for sharing School Chef. Made for your win in the football pool."