Favorite Black Walnut Cookies

Recipe View 5 mins In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, mixing well after each addition until the mixture is smooth and homogenous. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. (2 minutes)

Recipe View 3 mins Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View 1 mins Stir in the chopped black walnuts until evenly distributed throughout the dough. (1 minute)

Recipe View 5 mins Divide the dough in half. On a lightly floured surface, shape each portion into a log approximately 2 inches in diameter. Wrap each log tightly in parchment paper or plastic wrap. (5 minutes)

Recipe View 2 hrs Refrigerate the dough logs for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up. (120 minutes)

Recipe View 5 mins Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View 10 mins Remove the dough logs from the refrigerator and slice them into 1/2-inch thick rounds. Place the slices on the prepared baking sheets, leaving a little space between each cookie. (10 minutes)

Recipe View 10 mins Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. (10 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.