Walnut Refrigerator Cookies
Walnut Refrigerator Cookies are rich, buttery treats with chopped walnuts, perfect for slicing and serving. They offer a crunchy texture and sweet, nutty flavor, ideal for sharing.
Ingredients
Instructions
- Sift the flour, baking powder, baking soda, and salt together.
- Cream the shortening and both sugars until fluffy.
- Add eggs and vanilla; beat for 1 minute at high speed.
- At low speed, add chopped walnuts, then the dry mixture; mix until well blended.
- Press and shape the dough into 3 loaves, 2 inches square and 5 inches long.
- Wrap in Saran wrap and chill at least 4 hours.
Tips & Substitutions
For a nuttier flavor, toast the walnuts before adding them to the dough. If you're short on shortening, you can substitute with butter for a richer taste, but be aware it may alter the texture slightly. Ensure the dough is tightly wrapped to prevent freezer burn if you choose to freeze the loaves. This method is also great for making cookies ahead of time, similar to how you would prepare Joan's Pound Cake.
Serving Suggestions
Slice the chilled dough into even rounds before baking, and serve them warm with a glass of milk or a cup of coffee. These cookies pair wonderfully with a scoop of vanilla ice cream or even a slice of Luscious Layers for a delightful dessert experience. Consider adding a sprinkle of sea salt on top for an extra flavor boost.
Storage & Reheating
Store the wrapped dough in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, thaw the dough in the fridge overnight before slicing and baking. Once baked, keep the cookies in an airtight container at room temperature for up to a week, ensuring they remain soft and fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Refrigerator Cookies contains roughly 654 calories, with 8g protein, 142g carbohydrates, and 8g fat. It is an excellent source of calcium (38% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 nut instead of walnuts?
Absolutely! You can substitute walnuts with pecans or almonds for a different flavor profile. Just chop them finely as you would the walnuts to ensure even distribution in the cookie dough.
What if I don't have shortening?
If shortening is unavailable, you can use an equal amount of unsalted butter or margarine. Keep in mind that using butter may result in a slightly different texture, but it will still be delicious.
How can I make the dough easier to slice?
If you find the dough too soft to slice after chilling, let it sit at room temperature for a few minutes before cutting. Alternatively, you can roll the dough in parchment paper to aid in the slicing process and maintain its shape.
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).