Yes, I’m posting a cookie recipe on Thanksgiving. Yes, it’s a Christmas cookie. Yes, I baked Christmas cookies the day before Thanksgiving. What are you going to do about it? Huh? Sic the sugar police on me? Go for it. I’ll be ready and waiting at the front door, a plate of treats in hand. Or maybe I’ll be waiting for you to come help us eat them. Care to knock on my front door?
Fudge Nut Cookies
Recipe from my mom
2/3 cup unsalted butter
2 cups sugar
2 eggs
1 cup cottage cheese
2 t vanilla
2 3/4 cups all-purpose flour
1/2 cup cocoa (I used Garnet Dutch)
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 cup finely chopped walnuts
1/2 cup granulated sugar, for rolling
Cream the butter and sugar until fluffy (8 minutes on high). Beat in the eggs, cottage cheese and vanilla.
Sift the flour, cocoa, baking powder, baking soda, and salt together. Slowly mix into the creamed mixture. Stir in the nuts. Chill dough overnight.
When ready to bake, line a couple of cookie sheets with parchment paper. Roll the dough into small balls (about 1 inch in diameter) and roll them in the granulated sugar. Place 2 inches apart on the prepared cookie sheets. Bake in a preheated 350 degree oven for 11 to 12 minutes, or until set. Remove from pan and cool on a wire rack. Store in an airtight container. These freeze well.
Yield: about 7 dozen 2-inch cookies
on the old original handwritten recipe card is this notation: “They neither keep nor spoil, they just vanish”