BLACK WALNUT CRACKER RECIPES

Steps:

• Cream butter and sugar until well blended.  Add remaining ingredients, mix well.
• Roll into logs about 1-1/2 inches in diameter.
• Refrigerate until completely chilled (or freeze), then cut into 1/4 inch slices with sharp knife.
• Place on parchment lined cookie sheets.
• Bake 325F degrees for 8 to 10 minutes or until lightly browned around the edges.
• Cool on wire racks.
• OPTIONAL: Roll the logs in additional finely chopped black walnuts before wrapping and chilling.

Steps:

• Sift your flour to have it ready. Set aside for now.
• Chop the black walnuts if needed.
• Place the butter in a large mixing bowl.
• Add the lard or shortening.
• Use a mixer to cream butter and shortening together for 3 minutes.
• Gradually add in the light brown sugar, mixing until smooth.
• Gradually add the granulated sugar, mixing until light and fluffy.
• Add eggs, one at a time, mix just until combined. Scrape down bowl as needed.
• Add flour, alternating with milk, beginning and ending with flour.
• Add butter nut flavoring, mix just until combined.
• Add the walnut pieces.
• Fold nuts into mixture by hand until combined.
• Grease and flour 3 – 8 inch cake pans.
• Divide batter between the 3 pans.
• Bake at 350F degrees for 20 – 30 minutes, or until cake tests done using a wooden toothpick.
• Remove from oven, place pans on wire rack and let cool for 10 minutes.
• Remove layers from pans, place layers on wire rack to cool completely.
• Black Walnut Butter Cream Frosting Instructions:
• Place the cream cheese, butter and flavoring in a large mixing bowl.
• Cream the ingredients together until smooth.
• Gradually add the confectioners’ sugar. Stir slowly to avoid making a mess.
• Spread frosting between layers of cake, on sides, and on top.
• Enjoy!