Black Walnut Cookies

"I grew up eating these soft, chewy bites of Heaven. We would collect black walnuts in the country, bring them home and drive the car back and forth over them in the driveway to remove the tough skin, then let the nuts dry out for a couple of months before cracking them with a hammer and painstakingly picking the meat out with a nutpick. It was a difficult and time consuming task, so we chose the recipes we used them for wisely. Now I just go to the store and buy them by the bag..."
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Ready In:
1hr 25mins
4 dozen




  • Combine dry ingredients and whisk together well.
  • Add nuts and toss to coat. Set aside.
  • Cream butter or margerine, add sugar and beat until very fluffy.
  • Add eggs, one at a time, beating well after each.
  • Add vanilla.
  • Alternate milk and flour mixture in thirds, beating just until combined.
  • Cover and refrigerate 1 hour.
  • Drop by tablespoon onto a cookie sheet lined with parchment, leaving at least 2" between.
  • Bake at 375' for 10-12 minutes or until golden.

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Hi! My name is Nanci. I have lived in the Cincinnati, Ohio area for my entire life and love it here. I worked for nearly 27 years as a pet groomer and am now a receptionist in an awesome little grooming shop. I live with my boyfriend of 10 years and our 4 cats. I have 3 kids and 7 grandkids whom I adore. I make special occasion cakes as a hobby. My favorite cooking story is from when I catered my niece's wedding in North Carolina. I had finished displaying the 5 tier cake with 7 minute frosting and was in the kitchen finishing the food when we heard a huge crash in the reception room. The cake had collapsed from the heat and humidity! I quickly made up a new batch of frosting and put it back together before the guests arrived. The bride didn't even notice the difference!</p>
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