Butternut or Black Walnut Cookies
This is about as quick and easy a cookie recipe as I know of. You can be eating these cookies 30 minutes after starting to make them. And it's worth it to memorize the recipe because you'll want to make these all the time. Great road food, great to toss into your back while hunting or hiking, and great to just snack on. Once made, they will technically keep a week, but won't last that long.
Servings: 12 cookies
- 1 cup flour, or 1/2 cup flour and 1/2 cup acorn flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup turbinado sugar ("Sugar in the Raw") or brown sugar
- 1/4 cup melted butter
- 1/3 cup honey, preferably dark honey
- 1 teaspoon vanilla extract
- 1/3 cup chopped butternuts or walnuts
Preheat your oven to 350°F and grease a baking sheet.
In a large bowl, mix together the flour, baking powder and soda, salt and sugar. In another bowl, whisk together the melted butter, honey and vanilla extract. NOTE: If your honey is stiff, do this step in a small pot set over low heat. Warm the honey so it flows, then add the butter and extract. Pour the wet ingredients into the bowl with the dry and mix until about 3/4 combined. Add the butternuts and mix until everything's combined.
Shape the dough into a log with wet hands (so they don't stick to the dough, which will be tacky), then cut it into a dozen equal pieces. Roll the pieces into a ball with your hands, flatten a bit and place them on the baking sheet. Bake for 10 to 12 minutes, until they just start to brown on the edges. Remove from the oven and let sit for 5 minutes, then move to a rack to cool.