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Prep Time: 0 Minutes Cook Time: 1440 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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This is my DH's grandmother's (Chicago) cookie recipe. She always kept a tin of them in her pantry. They are simple, crisp, delicious and invoke warm family memories. Because they are slice and bake , cooking time includes overnight refrigeration. Individual rolls can be stored in the freezer and pulled out to be baked for unexpected company or when you want a little something sweet with a cup of coffee. Ingredients:
1 lb butter, softened |
1 cup granulated sugar |
1 cup brown sugar |
2 eggs |
1 teaspoon vanilla |
4 1/2 cups flour |
1 teaspoon baking soda |
1 cup walnuts, chopped |
Directions:
1. In a bowl cream butter and sugars.
2. Add eggs and vanilla; beat until well blended.
3. Mix in flour and baking soda.
4. Fold in walnuts.
5. Divide dough into four portions.
6. Form each portion into a 1 1/2-inch by 12-inch roll.
7. Wrap each roll in waxed paper.
8. Refrigerate over night.
9. To bake, unwrap roll.
10. Using thin, sharp knife, cut into slices aboiut 1/4-inch thick.
11. Place slices on an ungreased cookie sheet.
12. Bake at 375°F for 10-12 minutes, until lightly browned.
13. Remove cookies from baking sheet and cool on rack.
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