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Source: America's Favorite Food Associations

New Northland Cookies
If you like walnuts, these are terrific. But plan ahead because the dough requires chilling before baking.
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Serves: 2 to 3 dozen
Prep Time: 5 minutes
Cook Time: 6-8 minutes
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6 tablespoons butter, softened
1 cup packed brown sugar
1/4 cup cold water
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coarsely broken black walnut meats, about 4 ounces (or English walnuts)




In the bowl of an electric mixer set on medium-high speed, cream the butter and sugar until smooth. Add the water and continue beating until the batter is creamy.

In another bowl, whisk together the flour, baking soda, salt, and cinnamon.

With the mixer on medium-low speed, slowly add the dry ingredients to the batter. Mix just until incorporated.

Remove the bowl from the mixer and stir in the nuts.

Lay a large sheet of wax paper on a work surface. Spoon the cookie dough on the paper a few inches from one end. Roll the dough into a log using the wax paper as a guide. Work the dough inside the paper as you roll to form a log about 2 1/2 inches wide. Seal the ends. Refrigerate for at least 4 hours or overnight.

Preheat the oven to 400°F. Lightly grease two baking sheets.

Unroll the log and using a serrated knife, slice rounds about 1/8-inch-thick. Lay them on the baking sheets and bake for 6 to 8 minutes or until golden brown and firm.

Let the cookies cool on the baking sheet for 1 to 2 minutes before lifting them with a metal spatula and cooling completely on wire racks.





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