Betty’s Vanilla Nut Cookies

  • Yield : 42
  • Servings : 42
  • Prep Time : 30m
  • Cook Time : 15m
  • Ready In : 45m
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This recipe has been a holiday favorite in our family for over 50 years. It is the perfect freezer cookie, and is actually better if you bake them 2-3 days ahead.


  • 4 cups sifted flour
  • 1/4 tsp salt
  • 1/2 cup dark brown sugar
  • 1 cup pecans or walnuts - rough chopped
  • 1 tbsp real vanilla extrac
  • 3 tsp baking powder
  • 1 cup softened butter
  • 2 cups sugar
  • 2 large eggs beaten


Step 1

Sift together flour, baking powder, and salt. Cream butter thoroughly; add sugars and blend together. Add eggs and vanilla and mix. Fold in the nuts. Add the dry mixture and blend together. Shape into rolls about 2 inches in diameter.

Step 2

Wrap and freeze at least 24 hours.

Step 3

Baking Instructions: Preheat oven to 350 degrees. Cookies can be cut from frozen roll slice about 3/8 inch thick. Bake 15 minutes or until lightly golden on edges.

These cookies are best 2-3 days after baking. The buttery-nutty vanilla flavor intensifies.


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Cow Island, Louisiana Louisiana
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