Yield: 12 to 14 dozen cookies
1 cup (2 sticks) butter, at room temperature

1 teaspoon vanilla

2 cups packed brown sugar

2 eggs, well beaten

3/4 cup black walnuts, finely chopped

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1. In a large bowl, beat butter and vanilla until well combined. Gradually add sugar, beating until fluffy. Beat in eggs. Mix in black walnuts. Stir together flour, baking soda and salt. Add to butter-sugar mixture in four additions, beating until well blended.

2. Shape dough into rolls 1 1/2 inches in diameter. Wrap in wax paper. Refrigerate until cold, at least several hours.

3. Preheat oven to 350 degrees. Cut dough logs into thin slices. Arrange on ungreased cookie sheets. Bake until cookies begin to brown, about 8 minutes. Let cool on wire racks.



Per cookie (based on 144): 40 calories; 2g fat (45 percent calories from fat); 1g saturated fat; 6mg cholesterol; 0.5g protein; 5g carbohydrate; 3g sugar; no fiber; 27mg sodium; 4mg calcium; 11mg potassium.

Adapted from "Pennsylvania Dutch Cookbook" (Culinary Arts Press, 1966).