Black Walnut Refrigerator Cookies
Delight your taste buds with the rich, nutty flavor of Black Walnut Refrigerator Cookies, a perfect blend of simplicity and indulgence. These slice-and-bake cookies are infused with the bold, earthy taste of chopped black walnuts, making them a unique twist on a classic favorite. With a buttery base sweetened by a combination of granulated and brown sugar, each bite offers a delicate balance of crisp edges and a tender, chewy center. The dough is conveniently rolled into logs and chilled, allowing you to prepare ahead and bake fresh whenever the craving strikes. Perfect for holiday platters, afternoon teas, or an everyday treat, these cookies are as versatile as they are delicious. Plus, their freezer-friendly nature makes them a time-saving gem for busy bakers. Whether you're a seasoned baker or a beginner, this recipe is sure to become a cherished staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups black walnuts, chopped
Instructions
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
Fold in the chopped black walnuts using a spatula or wooden spoon.
Divide the dough in half and shape each portion into a log approximately 2 inches in diameter.
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Unwrap the chilled dough and slice each log into 1/4-inch thick slices using a sharp knife.
Place the slices about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
5012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 698.0 g | 254% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 401.8 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 476 mg | 37% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1582 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
