Nonnie'S Cookies
Deliciously crunchy cookies with rich pecan or walnut pieces, sweet vanilla flavor, and a hint of vinegar, perfect for satisfying cookie cravings or sharing with friends.
Ingredients
Instructions
- Cream cold margarine for about 5 minutes.
- Gradually add sugar to the creamed margarine.
- Add white vinegar and vanilla to the mixture.
- Mix baking soda into the flour and gradually add it to the margarine mixture.
- Blend in chopped pecans or walnuts.
- Drop spoonfuls of dough onto an ungreased cookie sheet.
- Bake in a 325°F oven for 15 minutes on the middle rack.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you prefer a nut-free version, you can omit the pecans or walnuts entirely. To enhance the sweetness, try adding a pinch of cinnamon or nutmeg. Ensure your margarine is cold for the best texture in the cookies. Experimenting with different types of nuts can also create a unique variation.
Serving Suggestions
These cookies are delightful on their own but pair wonderfully with a glass of milk or a cup of tea. For a fun twist, serve them alongside a scoop of vanilla ice cream for an indulgent dessert. They also make a great addition to a dessert platter at gatherings, complementing other treats like Tupsicles or Bean And Carrot Salad.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to three months. To reheat, place them in a preheated oven at 300°F for about 5 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Nonnie'S Cookies contains roughly 52 calories, with 0g protein, 2g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with a gluten-free blend if needed. Just ensure the blend includes xanthan gum for proper binding. This will allow those with gluten sensitivities to enjoy these cookies without compromising the texture.
What can I use instead of vinegar?
If you don't have white vinegar, you can substitute it with an equal amount of lemon juice. This will provide a similar acidity that helps activate the baking soda, ensuring your cookies rise properly.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just scoop the dough onto the cookie sheet before baking. Alternatively, you can freeze the dough balls and bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).