Black Walnut Drops
Anyone who knows me knows of my taste for black walnuts. When my kids were small and money was tight, I would load the three youngest ones in the pickup. After a fall's hard freeze, we would head for my favorite walnut trees along country roads. Each child would have his or her own pail. “Pick 'em up as fast as you can,” I would yell.
Sometimes, neighbors took offense with our picking up the walnuts, even if the walnuts were out in the roadway. We did get run off occasionally, but it didn't take long to fill the pickup bed with the ones we could get.
For me, those days are gone forever. Nowadays, I ambulate with a walker. My kids are all over fifty, not kids anymore. They won't jump in and out of the pickup bed like they used to do. They flat out refuse. However, it pains me to see walnuts go to waste, but maybe they don't. There aren't many walnuts to be found roadside after the cold weather moves in.
I still have several pints of canned walnut meats left from the days I could harvest them. There is no baking powder in this recipe so beat those eggs real good. Enjoy.
BLACK WALNUT DROPS
1 1/2 cups cake flour
1/2 teaspoon salt
3 eggs
1 cup brown sugar
3/4 cup black walnut pieces
1/3 cup melted butter
1/2 teaspoon vanilla
Combine salt and flour. Beat eggs until light and lemon-colored. Gradually beat in sugar. Add walnut pieces, melted butter, vanilla and flour mixture. Chill for 1 hour. Drop by teaspoonfuls 2 inches apart on greased baking sheet. Bake at 350 F. for 12 to 15 minutes. Remove from baking sheets to cool. Makes about 4 dozen cookies.
- Log in to post comments