| Black Walnut Cookies ..... perfect anytime of the year! | ||
 Lois helps in the kitchen
Black Walnut Cookies 1 cup butter ¾ cup very fine sugar* 1 cup finely ground black walnuts 2 cups sifted all-purpose flour Confectioner’s sugar * I put my sugar into the blender or food processor until it is finer, yet not quite powdered. Cream the butter until extremely light; gradually beat in sugar and beat until fluffy and very pale in color. Stir in finely ground nuts, mixing well. Gradually sift the flour in to make a soft dough. Place on a board dusted with confectioneries sugar or with flour. Roll out to ¼ inch think. Cut into small shapes with cookie cutters. Place on lightly greased cookie sheets, (or you may use sheets lined with parchment paper.) allowing ½ inch between cookies. Bake 15 to 18 minutes at 350o or until lightly browned. Cool slightly in pans; remove to wax paper and dust with confectioner’s sugar. Check for quality, as shown above. Growing up in Pennsylvania, black walnuts were not uncommon. I remember shelling them; their shells are very hard. Sometimes my father would hit the first strike on an anvil and then we would take over. I think I even recall him spreading them out on the hard ground and driving over them several times to get them "cracking" and then we would hit them with a hammer, once or three times! Then we would pick the nut meats out. And that is memory from the … 60’s or 70’s.
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