Black Walnut Cookies

These are the cookies you make on Saturday night so you can slice and bake them Sunday morning.

The dough comes together fast with butter, brown sugar, egg, flour, and just enough nutmeg to make things interesting.

Black walnut extract gives them that distinctive, robust nuttiness without having to track down actual black walnuts.

Roll the dough into logs, stash them in the fridge overnight, and the next day you’re slicing and baking crisp, golden rounds in about 10 minutes flat.

Pro Tips

• Chill the dough logs overnight, not just an hour. A proper chill makes for clean, even slices.
• Slice thin, about ¼ inch. These are meant to be crisp and snappy, not soft and chewy.
• If you can’t find black walnut extract, walnut extract works, but the flavor will be gentler.

Variations

• Press a walnut half into the center of each cookie before baking for crunch and a polished look.
• Roll the dough logs in finely chopped walnuts before chilling so every slice has a nutty rim.
• Add a teaspoon of cinnamon alongside the nutmeg for a warmer, spicier cookie.