December 2006

Current Cooking

Walnut Wonder Cookies

1/2 pound less 2 tablespoons butter, unsalted and softened

2 tablespoons walnut oil*

1 1/2 cups light brown suga

r2 extra large eggs

4 teaspoons vanilla1/2 teaspoon salt

2 1/2 cups all-purpose flour

2 cups chopped walnuts

Heat oven to 375 degrees. Cream the butter, oil and sugar until smooth and fluffy. Beat in the eggs then add vanilla and salt.With mixer on low, stir in flour gradually until well blended and dough forms. Stir in the walnuts. Refrigerate tightly covered until ready to bake.

To bake:  Use ice cream scoop for sizing. Evenly space 8 or 9 cookies on a parchment sheet. Bake for 14 minutes, rotate sheet and bake for two more minutes if necessary. Do not over bake.Remove from oven and let cool on sheets for 5 minutes.  Remove from sheets and cool on rack. Lightly toasting walnuts before adding for extra flavor.

*Walnut oil can be purchased at any store that carries a few specialty/gourmet items. Almond oil or any oil except olive oil can be substituted for walnut oil.

-Submitted by Kelly Kuppersmith and Beth Adams, Athens, who receive a $25 credit on their Walton EMC bill. Recipes featured in Current Cooking are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from recognized experts.

Email your recipes for consideration. Please include your Walton EMC account number.

Handy Tip

Don’t use extension cords to power space heaters. Chances are the heater will draw more current than the cord is designed to handle.

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