Cookies are my one soft spot when it comes to sweets.
I love a good cookie, and since most are easy to pull off I feel pretty confident making them even with my limited baking skills. This recipe is one of the easiest I know of, and is so damn good I ended up making them about a dozen times before I posted this recipe. Research, ya know…
I used butternuts, Juglans cinerea, the first couple times I made them. I got mine from my friend Sam Thayer, a fellow author and forager who lives in Wisconsin. We don’t have butternuts here in the West, so it was a treat.
Butternuts are cousins of our local black walnuts, only they are a lot easier to crack and they taste a lot milder. They also tend to crack in a cool “wing” pattern, which looks neat. I don’t know of anyone who sells butternuts, but the good news is that these cookies are just as good with black walnuts and even regular, store-bought walnuts. Pecans are a great choice, too.
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