Drop Nut Cookies

  4.7 – 12 reviews  

This minestrone is delicious, loaded with healthy vegetables, and prepared in a slow cooker. What might be superior?

Servings: 18
Yield: 3 dozen

Ingredients

  1. 1 cup shortening
  2. 2 cups packed brown sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. ¼ teaspoon salt
  6. ¼ cup sour milk
  7. 3 ½ cups all-purpose flour
  8. 2 teaspoons cream of tartar
  9. 1 teaspoon baking soda
  10. 1 teaspoon ground cinnamon
  11. ½ cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the shortening and the sugar. Add the eggs and beat for 2 minutes. Beat in the vanilla, salt, sour milk, flour, cream of tartar, baking soda and cinnamon. Stir in the chopped walnuts. Drop cookies 3 inches apart on a baking sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12 minutes. Chopped dates can be added for extra flavor.

Nutrition Facts

Calories 315 kcal
Carbohydrate 44 g
Cholesterol 21 mg
Dietary Fiber 1 g
Protein 4 g
Saturated Fat 3 g
Sodium 121 mg
Sugars 24 g
Fat 14 g
Unsaturated Fat 0 g

Reviews

Darren Turner
These were ok, but nothing to rave over. I like the suggestion someone made for more nuts, I think I would double the amount. I used butter instead of shortening because it is a less processed ingredient.
Mr. Marc Kelley
i don’t use the sour milk i use 8oz sour cream and it is just like my great grandmother made, for the holidays just add some confection frosting and spinkles. I also use 1/2cup dates. my mother called these cookies datenut and it the same recipe. i did not use cinnamon.
Brandy Kelley
These cookies are a five star cookie but I would suggest not adding nutmeg. I added just 1/4 tsp and the flavor was ….strange, for lack of a better word, which we blamed on the nutmeg. So follow the recipe as written and you will have a great cookie.
Willie Jones
Very good. I added white chocolate chips
Craig Hurst
I followed recipe, but substituted gluten free rice flour for all-purpose flour. It came out just fine. Goes well with coffee.
Kathleen Chavez
they were delicious! everyone loved them and they were all gone before 10am when i brought them into the office.
Steven Barnett
easy and delicious…….
Lori Thompson
Excellent cookie. Really easy to make. I used the lemon juice tip for the sour milk and added a little extra spice. Also had to cook a few minutes longer. Made 4 dozen.
Courtney Crawford
mmm…these were so yummy! great tender texture with slightly crisp edges. I mixed 1 teaspoon of cider vinegar (all I had) with the milk and let it sit for 10 minutes or so and used it in place of the sour milk. Next time I will add more nuts and maybe a little cloves or nutmeg, to give it a little “deeper” flavor.
Antonio Clark
I’ve found that this recipe is even better if you substitute 1 cup of mild molasses & 1 cup of granulated sugar for every 1 cup of brown sugar.
Janet Adams
Absolutely wonderful!! I made this recipe exactly as written. Exactly 12 minutes in the oven is perfect. I followed the sour milk/vinegar tip also. The cookies were light and flaky and delicious. After baking the first few pans, I started rolling the dough into balls instead of dropping it on the pan. It worked fine both ways. The recipe made three dozen cookies — twice as many as listed. Try these. You surely will love them.
Julie Campbell
These cookies are moist and tasty and very easy to make! I made three kinds of cookies for the holidays, and these were the hands-down favorite. If you don’t have sour milk, add one tablespoon of white vinegar or lemon juice to the milk and let it stand 5 minutes before using. I followed this recipe exactly except I sprinkled the cookies very lightly with powdered sugar while they were still warm. That made these pretty cinnamon-colored cookies look even more appealing. Thanks, Carol, for such a great recipe.

 

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