Nutty Cookies

If you are anything like me, you collect recipes and put sticky notes in cookbooks as “Recipes to Try” but somehow, in the business of life, they just do not get the attention they deserve.  This is one of those recipes.  Neglected for over a year…a sad tale.


I have mentioned Rebecca Rather on my site more than once.  I’ve been to the bakery in Fredericksburg a few times, and have her cookbook.  I’ve made quite a few of the recipes in the book, and this one has always sounded delicious, but I’ve just never gotten around to making these  cookies.  Why, you ask?  How could someone resist this lovely combination of four, yes four, kinds of nuts in one cookie?  Well, believe it or not, some people do not like nuts.  I know, this is the epitome of crazy.  But it is true.  So, I haven’t made this cookie before because I worry that someone in the group of cookie recipients may not be a nut fan and therefore shun this cookie.  I just wasn’t sure if I could handle the disappointment of someone rejecting something I have put love, sweat and tears into!  OK, so no sweat and tears in this cookie…but there is love.

nutcookie5I have overcome this fear of rejection and today decided to bake half a batch of these cookies and bring them to some friends we are visiting this weekend in Fort Worth.  Are they nut lovers?  I don’t know for sure…but if they are then that just means more for me.

This cookie dough is easy and simple.  Toasting the nuts before mixing the dough is the biggest effort you have to make, and it’s worth it.  Toasted nuts provide a more complex flavor than their un-toasted counterparts.  The end product is soft, nutty and delicious.  A must make for a nut lover.


Chock-Full-o-Nuts Cookies

Courtesy of Rebecca Rather, The Pastry Queen

  • 1 1/2 cups pecans
  • 3/4 cup walnuts
  • 3/4 cup macadamia nuts
  • 3/4 cup blanched almonds
  • 1 1/2 sticks butter, softened
  • 2 eggs
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 tablespoon vanilla
  • 1/2 tablespoon almond extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  1. Preheat the oven to 350°F.
  2. Toast the nuts on a baking sheet for 8-10 minutes.  Cool for 5 minutes, then coarsely chop the nuts.  Set aside.
  3. Cream butter and sugars on medium speed until creamy and well combined.
  4. Add eggs, one at a time, and beat well.  Add vanilla and almond extracts.
  5. Stir in flour and salt until combined.
  6. Mix in nuts.
  7. Scoop by heaping tablespoons (or a 1 3/4 inch cookie scoop) onto a baking sheet.
  8. Bake for 10-12 minutes at 350°F until golden on the edges.