Nuts and nostalgia mingle in not-too-sweet nuggets

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This article was published 11/12/2024 (683 days ago), so information in it may no longer be current.

On the seventh day of Homemade Holidays, Free Press copy editor Denise Duguay gives to us a sweet, sentimental cookie recipe for Nutty Nuggets.

From Denise: “This recipe comes from my mother-in-law, who got it from her mother-in-law. Both are gone now (2021 and 2020, respectively) but I had the opportunity to make the Nugs with both my in-laws, who personified perfectionism in the best possible way: all things done for loved ones should be done to utter perfection. Great stress for me that first time and although they both hovered, they did so with a wink and a smile. ‘Are these nuts chopped finely enough?’ and when rolling the dough into balls, ‘Are these the right size?’ Multiple do-overs were required, but the results were 100 per cent.

“After mother-in-law Shirley’s passing, my father-in-law tentatively asked if I’d like to make the Nutty Nuggets with him. I was in a new apartment with an oven I wasn’t fully familiar with and we were both trying very hard not to cry but we managed a full batch, parcelled into plastic tubs for him, me and my brother-in-law’s family, which includes a fourth generation of Nutty Nugget lovers. One year, we’ll invite that new generation to join us in the annual bake. And that will be another lump in the throat.

“Beyond the sentimental connection, I love this recipe because it has all the buttery goodness of shortbread with only a fraction of the sweetness (I roll only half the cookie dough balls in sugar) and a satisfying nut-and-chocolate crunch.”

Shirley’s Nutty Nuggets

Free Press Favourite submitted by Denise Duguay.

Ingredients

• 750 ml (3 cups) flour
• 125 ml (8 tbsp) white sugar (plus more for rolling)
• 2.5 ml (½ tsp) salt
• 500 ml (2 cups) butter
• 1 L (4 cups) chopped walnuts
• 20 ml (4 tsp) vanilla
• 500 ml (2 cups) chocolate chips

Directions

1. Preheat oven to 300 F.
2. Cream butter, add 8 tablespoons of sugar and beat until light.
3. Add flour, salt, vanilla, nuts and chocolate and stir until completely mixed.
4. Use hands to form into small balls. Roll in sugar.
5. Place balls on greased cookie sheet and bake until golden at the edges, approximately 20 minutes; although, cooking time may vary depending on size of the balls.

eva.wasney@winnipegfreepress.com

Eva Wasney
Reporter

Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.

Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.