An Original Recipe by Betty Crocker
1/2 cup soft shortening
1 cup brown sugar (packed)
1/2 cup white sugar
1 cup undiluted Carnation Evaporated Milk
1 teaspoon vanilla
2 3/4 cups sifted Gold Medal “Kitchen-tested” Enriched Flour
*1/2 teaspoon soda
*1 teaspoon salt
1 cup cut-up Diamond Walnuts
Mix thoroughly shortening, sugars, eggs. Stir in Carnation Evaporated Milk, vanilla. Sift together flour, soda, salt and stir in.
Blend in nuts. Chill 1 hour. Heat oven to 375 degrees F. (quick moderate). Drop rounded tablespoonfuls 2″ apart on greased baking sheet.
Bake about 10 minutes, until delicately browned. While warm, frost with Burnt Butter Glaze (recipe below). Garnish with Diamond Walnut halves. Makes about 4 dozen.
Burnt Butter Glaze
Heat 2 tablespoons butter until golden brown. Beat in until smooth 2 cups sifted confectioners’ sugar and 1/4 cup undiluted Carnation Evaporated Milk.
1 cup moist shredded coconut or finely cut dates or seedless raisins, or 6-oz. package semi-sweet chocolate pieces may be added to this recipe.
*If you use Gold Medal Self-Rising, omit soda and salt.
Omg these cookies my grandma made for years and years at Christmas. We called them Grammys Ball Cookies and have passed down a hand written recipe now for generations! She tweaked the recipe a bit but this is definitely it! So so so amazing!