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11 responses to “Black Walnut Snowball Cookies”

  1. Becky

    Wow!! These sound incredible.

  2. Lisa Espejo

    What can I use if I can’t find orange flower water? Or could I just skip it if I can’t find a replacement? Btw, you’re recipes are THE BEST!!!

  3. Laura Shaw

    Mixed walnuts and pecans + vanilla extract + white spelt flour + only one roll in the powdered sugar = yer sistah’s renegade version :)

    Will try yours this weekend!

  4. Sarah G

    I have black walnuts and didn’t know how to use them. I will have to try this.

  5. Carla Striegel-Winner

    One of my “always bake em” Christmas cookies too- I use pecans and call them Mexican Wedding Cakes. Black walnut and orange sounds great- my mom’s Russian Tea Cakes take orange zest, I think, so that would be a good option too.

  6. Ed

    Tried these when you first published this. Had to use ordinary walnuts. I liked them, but next time I’ll omit the orange flower water (or maybe just swap proportions with the Grand Marnier). The orange flower water gives it a strong “perfume” smell. A little goes a long way (I make a rice flour based pudding with orange flower water and it doesn’t take much to get the orange taste). I’d also make more cookies than the stated 16. I made 22 and they were still good sized. All in all it is a good recipe!

  7. Joe C

    Delicious! The black walnuts really make the difference!

  8. Olivia

    Hey, I have a question; it’s my first time collecting black walnuts, and as I was cracking them open (after drying for 2 weeks) I noticed some of the nutmeats had an orangish colour on the inside. Is this normal? Are they still good to eat? Not all of the nuts had it, but about 1/3 did.
    Thanks to whoever can answer this question.
    Love this site by the way!

  9. Jenn

    We just hauled about 2 quarts of black walnuts. I know what I’m making this weekend. I’ve been on your site for the past 2 hours and I can’t stop reading! I can’t wait to hunt goose this fall and collect acorns. Thank you so much for all the great tips and recipes.

  10. Harry Parr

    This looks amazing, I can’t wait to try these.
    I hate the shop bought walnuts were I live, the fat in them is rancid because it takes them a few years to get from harvest to eating.
    I tried black walnuts once and they have a wonderful strong flavour and are ideal for cooking however for simple eating out of hand I often prefer to eat the creamy fresh local ones – This is because I always feel guilty eating black walnuts as I eat handfuls of them in a single sitting and I run out.
    Thanks for the recipe I will try it out with normal walnuts at first because I find it difficult to get normal walnuts around where I live

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