I will be the first to admit – this is the first time that I’ve made this recipe since my mother passed away in 1992. They didn’t taste the same as I remembered, but the recipe was in the recipe box that I made when I married and moved away from home in 1986. What I do like about them is that they are so adaptable, you can add ingredients to the cookie mix and change them up however you would like.
Michigan Rock Cookies
- 1½ cup brown sugar
- 1 cup butter, melted
- 4 eggs separated and beaten
- 3½ cup flour
- 1 pound english walnuts, chopped fine
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- confectioner's sugar (optional)
- Preheat oven 350° F
- Combine dry ingredients and walnuts together and set aside
- Separate eggs and beat yolks and whites separately
- Add egg yolks to dry ingredients and then slowly stir in the melted butter, and then the egg whites and mix well.
- Use a teaspoon or tablespoon (depending on the size of cookie you want – I use a teaspoon) and drop on to a non-stick cookie pan
- Bake at 350° F for approximately 10-12 minutes. Cookies are done when they begin to brown along the edges.
- Set cookies on parchment paper to cool. Store in a tightly sealed container.
These cookies are delicious with a glass of cold milk or hot cocoa for dunking. These are really simple cookies you can put together with items you probably already have in your pantry, and they are super simple for the kids to help out with!
You can find other variations of this recipe below:
We hope that you enjoy them and if you decide to make some, please leave a comment below and let us know what you thought of them!