Makes about 40 cookies

Prep and cook time: About 1 hour, plus 2 hours to freeze. Notes: You can freeze the dough for these delicious cookies for up to 3 weeks, or store baked cookies airtight for up to 2 days.

How to Make It

Step 1

In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar until smooth. Beat in egg and orange peel until well blended.

Step 2

In another bowl, mix flour, walnuts, baking soda, and salt. Stir or beat into butter mixture until well blended.

Step 3

Divide dough in half; form each portion into a 2 1/2-inch-thick log. Wrap logs airtight in waxed paper. Freeze until firm enough to slice neatly, at least 2 hours, or up to 3 weeks.

Step 4

Unwrap dough. Using a sharp knife, cut logs crosswise into 1/8-inch-thick slices. Lay slices 3 inches apart on buttered or cooking parchment–lined 12- by 15-inch baking sheets; if cookies flattened when cut, reshape with your fingers.

Step 5

Bake cookies in a 375° oven until edges are very lightly browned, about 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool completely.

Step 6

Nutritional analysis per cookie.

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