A nutty holiday cookie recipe from The Buttonwood Inn in North Conway, New Hampshire. Reprinted with the permission of the Mount Washington Valley Chamber of Commerce and Visitor's Bureau.
Cook Time: 12 minutes
Total Time: 12 minutes
Ingredients:
- 1 cup solid vegetable shortening
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 1 tsp salt
- 2 eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup coarsely chopped walnuts
- icing (optional)
Preparation:
Beat together the shortening, brown sugar, white sugar, salt and eggs in a medium-size bowl unto well blended--about two minutes. With mixer on low speed, gradually beat in the all-purpose flour and baking soda until a dough forms. Stir the walnuts into the dough until evenly dispersed.
Divide the dough in half. Shape each half into a log, 12 x 2 inches. Wrap each log in heavy waxed paper. Freeze until firm--about 45 minutes to 1 hour.
To bake, heat oven to 400 degrees. Cut the dough logs crosswise with a sharp knife into 1/4-inch thick slices. Place the slices on ungreased baking sheets, spacing them one inch apart. Bake in oven until brown, 10-12 minutes. Cool on cookie sheets. Decorate with your favorite icing.
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