Your guests will love this fusilli pasta salad cooked with fresh garden vegetables, Italian parsley, Genoa salami, and a creamy Italian dressing at your upcoming picnic or potluck.
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- 1 cup butter
- 1 cup packed dark brown sugar
- 1 egg
- ½ teaspoon baking soda
- 1 teaspoon maple flavored extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups chopped black walnuts
Instructions
- Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
- Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
- Preheat oven to 400 degrees F (205 degrees C).
- Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 143 mg |
| Sugars | 12 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made these cookies for a Christmas gift for my Dad. 2020 was a rough year and these cookies were a special surprise treat for him! He likes chewy cookies. These were outstanding!!!!! I cut them about 1 inch thick and pulled them out of the oven at 12 minutes… they were crunchy outside and chewy goodness inside. Thank you for a great recipe!!
Great cookie! Easy to make!
these were such good cookies!! i did add in some walnuts and it made a wonderful addition to the sweet treat! definitely recommend these!
Added dried cranberries for a festive Christmas cookie. Great!
These cookies were awful. There was no flavor at all.
I was previously not a fan of black walnuts, but was yearly gifted with a bag after a friend’s trip to Missouri. This year tried them in this recipe and WOW! Buttery, amazing black walnut cookies. Can’t wait ’til next year!
Originally found this recipe on Christmas-Cookies.com about 12 years ago. Have been making them every Christmas. They are a family favorite!
my mom wanted me to make these. they are so good!
Great recipe, I doubled the maple extract to 1 tsp rather then 1/2. In my first round of cookies I went 1 1/4 cup walnuts but its better with the full 1 1/2 cups as suggested by the default recipe. All and all very well done!
I thought these were quite good. I made 1/2 recipe and got 20 cookies. I cut it in two pieces, then, instead of 3 to refridgerate for 1 hour. They remind me of the marriage of a pecan sandie cookie and a soft maple shortbread flavored cookie. They have both a crisp and soft texture. I liked that they weren’t too sweet to. I liked them better the next day: They tasted like a big soft version of a windmill cookie without the spicy after taste or cinnamon.
Made these cookies and followed the recipe to the letter, they were perfect! I have tried other recipes for black walnut cookies and this one is the best, the texture of the cookie was perfect.
Easy to put together & taste good too. I thought they would have more maple flavor…the nuts seem to be the prominent though.
I got raves about this recipe from my friends at our cookie exchange. The only difference is that I used walnuts that were already roasted with sugar, salt, and vanilla.
My family made these cookies years ago and I thought the recipe was gone forever. Thanks for posting it. Very goooood cookies. Glo