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12 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

  11. Jim

    I just started harvesting black walnuts a couple years ago. I run them thru an old hand crank corn shelled that is well over 100 years old. I usually do about 400 in a batch. When they come out of the sheller they fall into a metal bushel basket that has a water hose running full blast into it. Some of the hulls float out and the nuts with no meat in them also float while the nuts that are full of meats sink. I continue running water in the basket until it runs clear. I then put the nuts on a screen for a couple days. When they feel dry to the touch I bag them in small onion sacks and hang them in my shed to dry for a couple weeks before I start to shell them. We harvested about 10,000 nuts this year. My wife bought me a very good nut cracker from photo It is called”Hard Nuts To Crack Nutcracker”. It cost $87.95. Works great. I like to crack twelve nuts and put them in little storage bags “about 1/4 cup of meats”. That has about 140 calories. I store them in the freezer. Makes a nice picker upper snack.

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