Recipe information
Yield
about 4 1/2 dozen cookies
Ingredients
1 cup (2 sticks) butter, at room temperature
2 cups packed brown sugar
2 tablespoons vanilla extract
2 eggs
2 cups self-rising flour
2 cups chopped walnuts or pecans
Preparation
Step 1
Preheat the oven to 375 degrees. In a bowl, cream the butter and sugar, then beat in the vanilla. Add the eggs one at a time, beating well. Add the flour 1/2 cup at a time, continuing to beat. Stir in the nuts.
Step 2
Drop the dough by heaping tablespoon onto ungreased cookie sheets. Bake for 10 to 12 minutes, until golden brown.
Variation
Step 3
For variety you may want to add chocolate chips or coconut flakes. Sometimes I add both, depending on my mood.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
