| 1 | Finely chop 1 cup walnuts; reserve remaining walnuts for garnish later. |
| 2 | Into large bowl, measure flour and remaining ingredients except nuts. |
| 3 | With mixer at low speed, beat ingredients until blended. |
| 4 | Stir in chopped nuts. |
| 5 | With hands, on waxed paper, roll dough into three 5-inch long rolls; wrap each in waxed paper. |
| 6 | Refrigerate 2 hours or until firm enough to slice. |
| 7 | * preheat oven to 350 degrees. |
| 8 | Grease large cookie sheet. |
| 9 | Slice one roll of dough crosswise into ?inch thick slices. |
| 10 | Places slices, 1 inch apart, on cookie sheet. |
| 11 | Press a reserved walnut into top of each cookie. |
| 12 | Bake 8 to 10 minutes until lightly browned. |
| 13 | With pancake turner, remove cookies to wire racks to cool. |
| 14 | Repeat with remaining dough and walnuts. |
| 15 | Store cookies in tightly covered container to use up within two weeks. |
| 16 | Makes about 6 dozen. |
| 17 | ** dough can be refrigerated up to 1 week before baking ננננ?notes: category: cookies main ingredient: walnuts servings: 7 per serving (excluding unknown items): 1779 calories; 7g fat (3% calories from fat); 31g protein; 399g carbohydrate; 181mg cholesterol; 950mg sodium |
