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“I grew up eating these soft, chewy bites of Heaven. We would collect black walnuts in the country, bring them home and drive the car back and forth over them in the driveway to remove the tough skin, then let the nuts dry out for a couple of months before cracking them with a hammer and painstakingly picking the meat out with a nutpick. It was a difficult and time consuming task, so we chose the recipes we used them for wisely. Now I just go to the store and buy them by the bag...”
1hr 25mins
4 dozen

Ingredients Nutrition


  1. Combine dry ingredients and whisk together well.
  2. Add nuts and toss to coat. Set aside.
  3. Cream butter or margerine, add sugar and beat until very fluffy.
  4. Add eggs, one at a time, beating well after each.
  5. Add vanilla.
  6. Alternate milk and flour mixture in thirds, beating just until combined.
  7. Cover and refrigerate 1 hour.
  8. Drop by tablespoon onto a cookie sheet lined with parchment, leaving at least 2" between.
  9. Bake at 375' for 10-12 minutes or until golden.

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