Help: Cookie Hints and Tips, Toasting Nuts and Seeds
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- 1½ cups unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup toasted walnuts or pecans, coarsely chopped
- In a large bowl of an electric mixer, combine butter, brown sugar, and granulated sugar; beat together until mixture is light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs and vanilla; beat until thoroughly mixed. Add flour, baking soda, and salt; stir until mixed. Add nuts; stir until mixed.
- Divide dough in half. Shape each half into a round or square log, about 1½ inches in diameter. Wrap each log in wax paper or plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
- Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
- Slice dough into ¼ inch slices and place 2 inches apart on baking sheets. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
- Bake: Bake 9 minutes or until cookies are set and the edges are just barely browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.