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Ingredients
- 1/2 lb (generous 2 c.) walnuts Break lg pieces
- 2 1/4 c. Sifted flour
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 1 tsp Grnd nutmeg
- 1/4 tsp Grnd cloves
- 1/4 tsp Grnd allspice
- 1 c. Butter
- 1/2 c. Granulated sugar
- 1/2 c. Light brown sugar lightly pack
- 1 x Egg
- 2 Tbsp. Lowfat milk
Directions
- Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves and allspice; set aside. Beat butter till soft. Add in both sugars and beat till thoroughly mixed. Beat in egg and lowfat milk. Add in sifted dry ingredients and beat on low speed till incorporated. Carefully stir in nuts.
- Spoon out dough to make thick strip about 12" long in middle of 20" sheet of wax paper. Form into rough log, about 3" wide and 1 1/2" high, with squared ends. Make loaf as smooth as possible. Place on cookie sheet or possibly and freeze at least 3 hrs. For more than few hrs, re-wrap bar in aluminum foil.
- When hard, unwrap loaf and cut in 1/4-inch slices. Place slices about 1 1/2" apart on parchment paper-lined cookie sheets. Bake at 375 , reversing sheets top to bottom and front to back once or possibly twice during baking. When cookies are nicely browned and spring back when gently pressed, about 10 min, transfer to racks to cold. Store in airtight containers.
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