Betty’s Vanilla Nut Cookies
2008-11-15- Course: Cakes & Candy
- Yield : 42
- Servings : 42
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
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This recipe has been a holiday favorite in our family for over 50 years. It is the perfect freezer cookie, and is actually better if you bake them 2-3 days ahead.
Ingredients
- 4 cups sifted flour
- 1/4 tsp salt
- 1/2 cup dark brown sugar
- 1 cup pecans or walnuts - rough chopped
- 1 tbsp real vanilla extrac
- 3 tsp baking powder
- 1 cup softened butter
- 2 cups sugar
- 2 large eggs beaten
Directions
Step 1
Sift together flour, baking powder, and salt. Cream butter thoroughly; add sugars and blend together. Add eggs and vanilla and mix. Fold in the nuts. Add the dry mixture and blend together. Shape into rolls about 2 inches in diameter.
Step 2
Wrap and freeze at least 24 hours.
Step 3
Baking Instructions: Preheat oven to 350 degrees. Cookies can be cut from frozen roll slice about 3/8 inch thick. Bake 15 minutes or until lightly golden on edges.
These cookies are best 2-3 days after baking. The buttery-nutty vanilla flavor intensifies.
Average Rating
(5 / 5)
3 people rated this recipe
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