Black Walnut Cookies
These black walnut cookies, a cherished family recipe passed down from my grandmother, have been a staple in our home for over a century. Made with hand-harvested black walnuts from our garden, which we carefully roast before baking, each bite is a delicious blend of rich, nutty flavor and tradition. The warm, earthy taste of the black walnuts, paired with the comforting sweetness of the cookies, makes them truly special. You’ll love the timeless, homemade goodness in every bite.
Equipment
- electric mixer
- baking sheet
- mixing bowl
- wax paper
- parchment paper
Ingredients
- 1½ cups all-purpose flour / 188g
- 1 cup sugar / 100g
- ½ cup vegetable shortening / 95.5g
- ½ cup black walnuts / 65g roasted
- 1 egg room temperature
- 1 tsp vanilla
- ½ tsp salt
- ½ tsp baking soda
Instructions
- In a mixing add flour, salt and baking soda mix together and set aside.
- In another mixing bowl cream together vegetable shortening and sugar. Add in slowly the sugar, egg, black walnuts and vanilla.
- Turn dough out on wax paper and shape into a log. Roll up in the wax paper and chill for several hours or overnight.
- Once chilled cut into slices and place on a baking sheet with parchment paper.
- Preheat oven to 375℉ / 191℃ and bake for about 10 minutes. Remove from oven and move cookies to a rack to cool.
Notes
We use black walnuts that we have harvested from our orchard that have been roasted.
The ones from the grocery store don’t seem to be as good. Sometimes you can get these at a local farmers market, especially in the late Autumn.
These also freeze fantastic and I use a freezer bag to keep them. They don’t last here but you can keep them up to three months.