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“Found in a Dierberg's Holiday Idea Book. Originally submitted by Julie Scholl.”
READY IN:
40mins
SERVES:
72
YIELD:
72 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place brown sugar in large mixing bowl; set aside. In medium skillet, melt butter over medium heat. Watching closely, cook until butter is just golden brown. Pour over brown sugar; cool to room temperature.
  3. In large bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
  4. Beat butter and brown sugar mixture at medium speed until combined. Beat in eggs one at a time; add vanilla.
  5. Add flour mixture; beat at low speed just until combined. Stir in nuts.
  6. Divide dough into 3 pieces. Roll each piece into 8-inch log; wrap each log in plastic wrap.
  7. Chill until firm, at least several hours. Slice logs 1/4 inch thick. Place 2 inches apart on parchment-lined baking sheets.
  8. Bake about 8 to 10 minutes, until set. Cool on wire racks and store in airtight containers.

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