Caramel fudge balls & Shortbread cookies (1981)

Original publication: Ladies Home Journal Date: December 1981
Categories: 1980s, Christmas, Dessert recipes, Featured, Vintage advertisements
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Caramel fudge balls recipe

Oh the merry nutty gifts you can make with Diamond Walnuts

1 cup Diamond Walnuts
1/4 cup butter
1 cup brown sugar, packed
1 cup granulated sugar
1/4 teaspoon salt
3/4 cup dairy sour cream
1 teaspoon vanilla

Chop 1/2 cup of the walnuts to medium-size pieces. Chop remaining walnuts into fine pieces for coating fudge balls. Melt better in heavy 2 quart saucepan. Add sugars, salt and sour cream. Cook over low heat, stirring until sugars dissolve. Cover; boil slowly 5 minutes. Uncover; cook rapidly without stirring to 236 F (soft ball stage). Remove from heat; cool to lukewarm. Add vanilla; beat until mixture is creamy and begins to hold its shape. Stir in medium-size walnut pieces. Drop by rounded teaspoonfuls onto waxed paper. Quickly shape into balls. Roll in finely chopped walnuts. Let stand until firm. Makes 24 balls.

 

Shortbread cookies

2 cups sifted all-purpose flour
1/4 teaspoon baking powder
1 cup butter or margarine
1/2 cup sifted powdered sugar
1/2 cup finely chopped Diamond Walnuts
Diamond Walnut halves and large pieces for decorating

Resift flour with baking powder. Cream butter with sugar until light and fluffy. Gradually blend in flour mixture. Stir in finely chopped walnuts. Cover and chill. Roll out on light floured board to 1/4 inch thickness. Cut into desired shapes. Place on ungreased cookie sheets. Press a walnut half or piece on each cookie. Bake at 300 F for about 20 minutes until edges are very lightly browned. Cool on wire racks. Makes 2 to 2-1/2 dozen cookies.


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Source publication: Ladies Home Journal

Publication date: December 1981


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