In a bowl, stir together
flour and baking soda to combine thoroughly; set aside.
In a mixer bowl, beat butter, shortening, and sugar until well combined;
blend in vanilla and beat until fluffy.
Add flour mixture alternately with molasses, mixing to blend after each
addition. Stir in walnuts.
Divide dough in half; transfer each half to a sheet of waxed paper.
Shape each half into a 2-inch diameter log and wrap tightly. Refrigerate
until firm, at least 2 hours or overnight.
Preheat oven to 350°.
Carefully cut logs into 1/4-inch thick slices; arrange slices about 1
1/2-inches apart on a lightly greased cookie sheet. Bake until cookies
are golden brown, 10 to 12 minutes. Let stand on cookie sheet for 2
minutes, then transfer to a wire rack to cool. |