New cookies, quick cookies, old favorites, too!
So easy, so good with Diamond Walnuts
Diamond walnut clusters
1/4 cup soft butter or margarine
1/2 cup sugar
1 egg, unbeaten
1 1/4 tsps vanilla
1 1/2 squares unsweetened chocolate, melted
1/2 cup sifted flour
1/4 tsp baking powder
1/2 tsp salt
2 cups coarsely-broken Diamond Walnuts
New cooky sensation! Your friends will beg for this recipe. Cream butter and sugar till fluffy. Add egg and vanilla; beat well. Stir in melted chocolate, then flour sifted with baking powder and salt. Now add walnuts – Diamond Walnuts, definitely for the rich flavor that “makes” these or any cookies! Drop by teaspoonfuls on a greased baking sheet. Bake at 350 F 10 minutes, not longer. Cookies should be soft when taken from the oven. Cool on rack. Makes 30.
Walnut-orange crisp recipe
Just use your favorite refrigerator cooky recipe for these tempters. Add a tablespoon of grated orange rind and two tablespoons of orange juice – plus plenty of finely-chopped Diamond Walnuts. You’ll love the delicate flavor, crisp texture.
Here is a convenience for you – ready-shelled Diamond Walnuts, for instant use any time! Vacuum-packed in 8 and 4 ounce cans, they stay fresh, sweet for year-round use.
Walnut surprise squares
Prized by cooks the country over, so quick, so good! Stir together 1 egg, 1 cup brown sugar (firmly packed), 1 tsp vanilla. Add 1/2 cup sifted flour mixed with 1/4 tsp each of salt and soda. Add 1 cup coarsely chopped Diamond Walnuts. Spread in buttered 8-inch square pan; bake at 350 F 18-20 min. Cookies should be soft when taken from oven. Leave in pan. Cut in squares as needed.
Buying guide: Diamond Walnuts are packed in handy 1-lb cellophane bags (red for large size, blue for medium). Look for the Diamond on the bag and on the shells! Now – even lower prices! But quality is always tops. Only California’s finest walnuts wear the Diamond brand. Full shells, more usable kernels! You get over two cups per pound!
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Source publication: Woman's Day
Publication date: November 1950