Cinnamon Nut Cookies. Grandma’s Recipe.
Grandma’s Cinnamon Nut Cookies! I love a good cookie and these cinnamon nut cookies sounded like the perfect fix for fall weather. They are smiler to a ginger snap cookie, but better in my opinion. Whats great about these cookies is that you can make them in advance if time is short and store the dough in the freezer. It’s nice to always have cookie dough from scratch on hand in case you need that cookie fix. And with a toddler running amuck, advanced prep can be an absolute life saver.
I wanted to share a picture of my grandmothers cookbook. All of her delicious cookie recipes are squared away in here and I plan on sharing them with you. My grandma is Doris Montague and she owned a cookie shop called the Opera House Restaurant in Montague, California many, many years ago. Now only our family gets to indulge in her fantastic concoctions. But it doesn’t seem fair to keep all of these delicious recipes to ourselves, so we begin here, with Cinnamon Nut Cookies. Follow my website as I will be releasing all of these recipes in the future.
One roll is shorter because I am a nice husband and set aside a chunk of raw dough for my wife, her favorite.
The dough before putting them in the oven…
The final Result!
1 cup butter (2 sticks) (my grandma used shortening but I much prefer the taste of butter)
3/4 cup sugar
1/2 cup brown sugar, packed
1 tsp. vanilla
3 cups flour
1 Tbl. cinnamon
1 tsp. salt
1/2 tsp. baking soda
1 cup finally chopped nuts (I used pecans because I feel like they are the best cookie nut)
Cream together with an electric mixer the butter, sugar, brown sugar, eggs, and vanilla. Then mix in thoroughly the flour, cinnamon, salt, and baking soda. Lastly, stir in the nuts.
Shape into two rolls about 2″ in diameter. I found the best way to do this is by putting the dough right onto plastic wrap, then use the back of a spoon to shape it into a log. Fold one side if the plastic wrap over the log tightly so there are very few air bubbles. Then fold over the plastic wrap from each end and then roll the log until the rest of the wrap is firmly around it. (please refer to the pictures above for reference, as I realize it was not as easy to put those instructions into words)
Then put the rolls into the refrigerator (for a minimum of an hour) if you plan on cooking them in the next couple of days, or place in the freezer if you want to have them later.
Remove the rolls from the refrigerator. Slice 1/8″ (approximately) and place on a cookie sheet. Bake at 375 degrees for about 10 minutes.
Here is my Grandmas instructions just for reference.
Tell me what you think!
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