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Heirloom Walnut Icebox Cookies

 

52

Yield

3

dozen

Prep

45

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

½ pound walnuts
2 ¼ cups all-purpose flour
sifted
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon cinnamon
ground
1 teaspoon ginger
ground
*
1 teaspoon nutmeg
ground
¼ teaspoon cloves
ground
*
¼ teaspoon allspice
ground
*
1 cup butter
½ cup sugar
granulated
½ cup brown sugar
*
1 each eggs
2 tablespoons milk

Directions

Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside.

Beat butter until soft. Add both sugars and beat until thoroughly mixed.

Beat in egg and milk. Add sifted dry ingredients and beat on low speed until incorporated.

Carefully stir in nuts.

Spoon out dough to make thick strip about 12 inch long in middle of 20 inch sheet of wax paper.

Form into rough log, about 3 inch wide and 1½ inch high, with squared ends.

Make loaf as smooth as possible. Place on cookie sheet or and freeze at least 3 hours.

For more than few hours, re-wrap bar in aluminum foil.

When firm, unwrap loaf and cut in ¼ inch slices.

Place slices about 1½ inch apart on parchment paper-lined cookie sheets.

Bake at 375℉ (190℃)., reversing sheets top to bottom and front to back once or twice during baking.

When cookies are nicely browned and spring back when gently pressed, about 10 minutes, transfer to racks to cool.

Store in airtight containers.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 230g (8.1 oz)
Amount per Serving
Calories 113365% of calories from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 712mg 30%
Total Carbohydrate 29g 29%
Dietary Fiber 6g 25%
Sugars g
Protein 46g
Vitamin A 30% Vitamin C 2%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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