This might be the most well-loved recipe in my Gram's repertoire and she was the only one who ever made them as far as I know. She wrote down the recipe for me years ago but this is the first time I've made them and I can't tell you how many memories they brought back when I could smell them baking. They are just as I remember - humble in appearance, but perfectly delicious in flavor and texture.
I'm a sucker for any sort of crispy cookie and these are my gold standard. The key is to slice them very thinly...if a thick one manages to sneak into the bunch, the magic is lost.
For 6 dozen or so:
- 1/2 cup shortening
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1/2 teaspoon salt
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup finely chopped walnuts
In the bowl of a mixer, cream butter and shortening together. Add the sugars, then the eggs, mixing well and scraping the bowl down once or twice.
In a bowl, sift together the flour, baking soda, salt and cinnamon. Add to the mixing bowl and beat until just combined. Fold in the walnuts.
Turn the dough out onto a sheet of wax paper and with your hands, form it into a rectangular-shaped log about 4 inches in diameter. Roll the log up with the wax paper, tie both ends, and place in the freezer overnight or until ready to bake. One long log can be made, or several, depending on your preference and freezer space.
When ready to bake, heat the oven to 350 degrees. Thinly slice the dough about an 1/8-inch thick and place 1-inch apart on ungreased baking sheets. Bake for 8-10 minutes until the edges are just golden. Cool on a wire rack.
Keep the remaining dough in the freezer until ready to use. The cookies will keep in a covered container for several weeks.