{"id":152136,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/black-walnut-cookies\/"},"modified":"2024-08-21T20:22:29","modified_gmt":"2024-08-22T01:22:29","slug":"black-walnut-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/black-walnut-cookies\/","title":{"rendered":"Walnut Cookies"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">These walnut cookies combine rich flavors and satisfying textures. They feature a buttery dough sweetened with brown sugar and packed with chopped walnuts. The cookies are tender with a crisp edge and enhanced by rolling the dough in finely chopped nuts for extra flavor and texture. This cookie is perfect for any occasion and this recipe will impress you with its unique taste and delightful crunch. It&#8217;s an <\/span>excellent choice for afternoon tea, potlucks or holiday cookie exchanges. Enjoy with milk, coffee or as a standalone treat.<\/p>\n<h2>Ingredients for Walnut Cookies<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030565\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-01-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for walnut cookies on kitchen counter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><b>Butter: <\/b><span style=\"font-weight: 400;\">Ensure the butter is softened to achieve a light and fluffy texture when creamed.<\/span><\/li>\n<li><b>Brown sugar: <\/b><span style=\"font-weight: 400;\">Packed brown sugar provides a deep, caramel-like sweetness and helps keep these gluten-free cookies soft and chewy.<\/span><\/li>\n<li><b>Eggs: <\/b>Room-temperature eggs act as a binding agent.<\/li>\n<li><b>Vanilla extract: <\/b><span style=\"font-weight: 400;\">Add a touch of <\/span><a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">vanilla extract<\/span><\/a><span style=\"font-weight: 400;\"> to enhance the flavor and aroma of the cookies.<\/span><\/li>\n<li><b>Flour:<\/b> <span style=\"font-weight: 400;\">All-purpose flour is the best <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">type of flour<\/span><\/a><span style=\"font-weight: 400;\"> for cookies. It\u2019s not as tough as bread flour, yet not as delicate as cake flour. Use the spoon-and-level method to <\/span><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">measure flour accurately<\/span><\/a><span style=\"font-weight: 400;\"> since too much can dry the cookies.<\/span><\/li>\n<li><b>Baking soda: <\/b><span style=\"font-weight: 400;\">Baking soda is used to help the cookies rise, creating a light and tender texture.<\/span><\/li>\n<li><b>Salt: <\/b><span style=\"font-weight: 400;\">A dash of salt is added to activate the baking soda and balance the sweetness.<\/span><\/li>\n<li><b>Walnuts: <\/b><span style=\"font-weight: 400;\">Walnuts add a rich, nutty flavor and a satisfying crunch to these cookies. Whether using black walnuts for their bold taste or regular walnuts for a milder flavor enhance the texture and depth of the cookies.<\/span><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3><b>Step 1: Make the dough<\/b><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030566\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-02-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for dough being mixed in bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a large bowl, cream butter and brown sugar until light and fluffy, for five to seven minutes. Beat in the eggs and vanilla. Combine the flour, baking soda and salt then gradually add them to the creamed mixture. Stir in 1-1\/4 cup walnuts. Finely chop the remaining nuts.<\/span><\/p>\n<h3><b>Step 2: Shape and chill the dough<\/b><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030567\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-03-scaled.jpg?fit=700%2C1024\" alt=\"Cookie dough being rolled to go in the fridge.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Shape dough into two 15 inch rolls. Roll in finely chopped nuts, pressing gently. Wrap each roll in waxed paper. Refrigerate for two hours or until firm.<\/span><\/p>\n<h3><b>Step 3: Bake the cookies<\/b><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030568\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-04-scaled.jpg?fit=700%2C1024\" alt=\"Cookies being cut and placed on greased baking sheet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Unwrap the dough and cut it into 1\/4 inch. slices. Place the slices 2 inch apart on greased baking sheets. Bake at 300\u00b0F for 12 minutes or until lightly browned. Remove the slices from the pans to wire racks to cool.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030569\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-05-scaled.jpg?fit=700%2C1024\" alt=\"Walnut cookies in bowl.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h2><b>Recipe Variations\u00a0<\/b><\/h2>\n<ul>\n<li style=\"font-weight: 400;\"><b>Add a glaze:<\/b><span style=\"font-weight: 400;\"> Drizzle a simple powdered sugar glaze over the cooled cookies for added sweetness and a festive look.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Sprinkle in some spice:<\/b><span style=\"font-weight: 400;\"> Incorporate 1 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.<\/span><\/li>\n<li style=\"font-weight: 400;\"><b>Try with chocolate: <\/b><span style=\"font-weight: 400;\">Add 1 cup of chocolate chips to the dough for a classic combination of chocolate and walnut flavors.<\/span><b><br \/>\n<\/b><\/li>\n<\/ul>\n<h2>How to Store Walnut Cookies<\/h2>\n<p><span style=\"font-weight: 400;\">To <\/span><a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-store-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">keep your cookies fresh<\/span><\/a> <span style=\"font-weight: 400;\">store them in an airtight container between sheets of waxed or parchment paper. They should be good for three to four days stored this way. <\/span><\/p>\n<h2><b>Walnut Cookies Tips\u202f\u202f\u202f\u00a0<\/b><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2030571\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-09-scaled.jpg?fit=700%2C1024\" alt=\"Walnut cookies piled up on small plate.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Leticia Almeida for Taste Recipes<\/span><\/span><\/p>\n<h3><b>Can I use a different type of nut?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Yes. You can substitute walnuts with other nuts like pecans, almonds or macadamia nuts to create a different flavor profile in your cookies.<\/span><\/p>\n<h3><b>How do you make these cookies gluten-free?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">To make this walnut cookie recipe gluten-free, substitute the all-purpose flour with a <\/span><a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-name=\"www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\" data-module=\"content engagement\" data-position=\"embedded links\"><span style=\"font-weight: 400;\">gluten-free flour blend <\/span><\/a><span style=\"font-weight: 400;\">that includes xanthan gum. Follow the same recipe and ensure you mix the gluten-free flour with baking soda and salt before adding it to the creamed butter and sugar. Shape, chill, slice and bake as directed for delicious, gluten-free cookies.<\/span><\/p>\n<h3><b>What if my cookies are too dry?<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">Check your ingredient measurements and ensure you haven&#8217;t added too much flour. You can also try adding a bit more fat, like butter or shortening or include an extra egg yolk for moisture.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>These walnut cookies combine a rich, nutty flavor with a tender and buttery texture. Perfect for any occasion, they can be easily adapted to gluten-free.<\/p>\n","protected":false},"author":7061,"featured_media":2034219,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306027,304328,304288,305487,304338,304515,304390,303966,304368,303887,306848,304268,307449,304558,324623,304388,303994,306064,304150,303883,307493,304403],"categories-v2":[308500,310461,309438,308988,311758,308984,308481,259620,310796,308992,308880,308761,308495,308745,308478,309603,259483,310465,308910,309177,308752,308528,311811,309434,308476,310496,308812],"coauthors":[341309],"recommended_recipes":[{"post_title":"White Chocolate Macadamia Nut Cookies","post_link":"\/recipes\/white-chocolate-macadamia-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/White-Chocolate-Macadamia-Cookies_EXPS_HCBZ22_11164_DR_05_10_1b.jpg"},{"post_title":"Almond Cookies","post_link":"\/recipes\/almond-cookies\/","post_image":"\/wp-content\/uploads\/2024\/10\/AlmondCookies_TOHD24_RMS29054_EmilyDavis_010_SOCIAL_Sqaure.jpg"},{"post_title":"Black Walnut Cake","post_link":"\/recipes\/black-walnut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Black-Walnut-Cake_EXPS_FBMZ22_28488_P2_MD_04_22_7b.jpg"},{"post_title":"Almond Sugar Cookies","post_link":"\/recipes\/almond-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Almond-Sugar-Cookies_EXPS_FT23_21926_EC_112823_7.jpg"},{"post_title":"White Chocolate Cookies","post_link":"\/recipes\/white-chocolate-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Chocolate-Cookies_exps2619_CH2661980B02_02_3bC_RMS.jpg"},{"post_title":"White Chocolate Cranberry Oatmeal Cookies","post_link":"\/recipes\/festive-cranberry-oat-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/White-Chocolate-Cranberry-Oatmeal-Cookies_EXPS_TOHcom24_14761_MD_P2_07_24_1b.jpg"},{"post_title":"Black Walnut Pound Cake","post_link":"\/recipes\/black-walnut-pound-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6098_DM1002C15.jpg"},{"post_title":"Austrian Walnut Cookies","post_link":"\/recipes\/austrian-walnut-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps50066_CC144384A05_22_3b.jpg"},{"post_title":"Maple-Walnut Spritz Cookies","post_link":"\/recipes\/maple-walnut-spritz-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Walnut-Spritz-Cookies_EXPS_THCA22_170510_B10_22_6b.jpg"},{"post_title":"Brown Sugar Cookies","post_link":"\/recipes\/brown-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2024\/05\/Easy-Brown-Sugar-Cookies_EXPS_FT24_275903_ST_0508_6.jpg"},{"post_title":"Chocolate Chip Almond Cookies","post_link":"\/recipes\/chocolate-chip-almond-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Black Forest Sandwich Cookies","post_link":"\/recipes\/black-forest-sandwich-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Black-Forest-Sandwich-Cookies_exps163423_UH2860596B07_31_5bC_RMS.jpg"},{"post_title":"White Chocolate Chip Hazelnut Cookies","post_link":"\/recipes\/white-chocolate-chip-hazelnut-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/White-Chocolate-Chip-Hazelnut-Cookies_EXPS_FT23_17738_JR_1201_5.jpg"},{"post_title":"Walnut Horn Cookies","post_link":"\/recipes\/walnut-horn-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Walnut-Horn-Cookies_exps9470_CC2661980B04_06_2bC_RMS.jpg"},{"post_title":"Black Walnut Coconut Cake","post_link":"\/recipes\/black-walnut-coconut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39755_CX1193255A09_27_4b.jpg"},{"post_title":"Chocolate Nut Cookies","post_link":"\/recipes\/chocolate-nut-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Nut-Cookies_exps5002_CC2661980C04_23_3b_RMS.jpg"},{"post_title":"Black Walnut Brownies","post_link":"\/recipes\/black-walnut-brownies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2878_HFBZ1081941D170D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Black-Walnut-Cookies_EXPS_TOHD24_11484_LeticiaAlmeida_06.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/black-walnut-cookies\/","name":"Walnut Cookies","datePublished":"2018-01-01","dateModified":"2024-08-21","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Black-Walnut-Cookies_EXPS_TOHD24_11484_LeticiaAlmeida_06.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These walnut cookies combine a rich, nutty flavor with a tender and buttery texture. Perfect for any occasion, they can be easily adapted to gluten-free.","recipeIngredient":["1 cup butter, softened","2 cups packed brown sugar","2 large eggs, room temperature","1 teaspoon vanilla extract","3-1\/2 cups all-purpose flour","1 teaspoon baking soda","1\/4 teaspoon salt","2 cups chopped black walnuts or walnuts, divided"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"In a large bowl, cream butter and brown sugar until light and fluffy, for five to seven minutes. Beat in the eggs and vanilla. Combine the flour, baking soda and salt then gradually add them to the creamed mixture. Stir in 1-1\/4 cup walnuts. Finely chop the remaining nuts.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-02-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape and chill the dough","text":"Shape dough into two 15 inch rolls. Roll in finely chopped nuts, pressing gently. Wrap each roll in waxed paper. Refrigerate for two hours or until firm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-03-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cookies","text":"Unwrap the dough and cut it into 1\/4 inch. slices. Place the slices 2 inch apart on greased baking sheets. Bake at 300\u00b0F for 12 minutes or until lightly browned. Remove the slices from the pans to wire racks to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Walnut-Cookies_TOHD24_11484_LeticiaAlmeida-04-scaled.jpg?fit=700,1024"}],"recipeYield":"10 dozen","author":[{"@type":"Person","name":"Lauren Paige Richeson"}],"nutrition":{"@type":"NutritionInformation","calories":" 55 calories","fatContent":"3g fat (1g saturated fat)","cholesterolContent":"7mg cholesterol","sodiumContent":"30mg sodium","carbohydrateContent":"7g carbohydrate (4g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.428571,"reviewCount":7,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mike300"},"reviewBody":"<p>As written these are a wonderful chewy delicious cookie.  I think black walnuts would be too strong.  I did use a whole 12 oz bag of walnuts.  Also, I don\u2019t have patience for fridge part.  I just use a sharp knife to cut the rolls.  My wife who thinks she hates walnuts is over there working over a couple with a big thumbs up.  Thank you.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSeahorse"},"reviewBody":"This is a keeper.  Moist and chewy even after they cooled and easy to make.  I only had English walnuts so I used them instead of black walnuts. Halved the recipe since there are only 2 of us in the house and they still turned out great.  Will definitely put these in the baking rotation.  Thanks for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenQuill"},"reviewBody":"These were okay, but I usually use my black walnuts in my chocolate chip cookies, just like when I was a kid. We had huge black walnuts trees on my grandfather's farm and I never even heard of English walnuts until I left home.  I hull my black walnut and store them uncracked for YEARS, then crack them as needed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSushi"},"reviewBody":"My Dad gave me some Black walnuts, we normally don't care for black walnuts but made these for my Dad.  They were so-o-o-o good.  Then I lost the receipe again and plan to make them soon.  Don't change a thing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRaindrop"},"reviewBody":"These are very good. I cut the sugar down to one cup. And also cut the walnuts down to 1 cup too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGrapes"},"reviewBody":"they were okay seems to me there is to much flour in them  I think cutting down on the flour would not make them dry!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBulb"},"reviewBody":"We love these!!!!! I use maple flavoring instead of vanilla.  Do you know if these freeze well as a log unbaked?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"11484","romance_copy_dek":"These walnut cookies combine a rich, nutty flavor with a tender and buttery texture. Perfect for any occasion, they can be easily adapted to gluten-free.","enhanced_recipe_title":"Black Walnut Cookies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup butter, softened","IngredientText":"1 cup butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups packed brown sugar","IngredientText":"2 cups packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs, room temperature","IngredientText":"2 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon vanilla extract","IngredientText":"1 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 cups all-purpose flour","IngredientText":"3-1\/2 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking soda","IngredientText":"1 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups chopped black walnuts or walnuts, divided","IngredientText":"2 cups chopped black walnuts or walnuts, divided"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Black-Walnut-Cookies_EXPS_TOHD24_11484_LeticiaAlmeida_06.jpg","RecipeId":11484,"AttachmentSourceId":null,"AttachmentSource":"Leticia Almeida for Taste Recipes","PhotoCredit":"Black Walnut Cookies Recipe photo by Leticia Almeida for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Black-Walnut-Cookies_EXPS_TOHD24_11484_LeticiaAlmeida_06.jpg","ContributorId":null,"Firstname":"Doug","Lastname":"Black","City":"Conover","StateDescription":"North Carolina","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + chilling Bake: 15 min.\/batch","MinimumServingQuantity":120,"MaximumServingQuantity":120,"Yield":"10 dozen.","DigitalTitle":"Black Walnut Cookies","SubmittedTitle":"Black Walnut Cookies","RecipeTypeId":1,"AverageRating":4.43,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_11484_LeticiaAlmeida_09.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":15,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Black Walnut Cookies","OriginalSourceProject":"Black Walnut Cookies","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Black walnuts, which have a more distinctive flavor than traditional English walnuts, have a short shelf life. 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