One of my favorite cookies when I was growing up were Divinity Cookies. This was a cookie that the local bake shops sold. The cookie was stark white, filled with walnuts, and like shortbread with an extra crunch. I have not seen these sold for a very long time. I think that the cookies were made with lard or at least white shortening.
Although I have not been able to recreate that cookie completely, this recipe is quite close. Butter may be used instead of the shortening, but that will give the cookie more of a “Mexican Wedding Cookie” texture. The Divinity Cookies are rolled into balls and then flattened with a fork dipped in flour, unlike the “Mexican Wedding Cookie” which is left in a ball to bake and then rolled in powdered sugar. The cookies in the photos were made with butter. Since the walnuts are a very big part of the flavor of this cookie, they need to be very fresh. I toast them, but it is not necessary.
The cookies will not spread very much and are done when set but not browned.
1 c. white shortening or butter, softened
1 c. powdered sugar, sifted or put through a sieve
1 egg white
1 t. vanilla
2 c. flour
1 t. cream of tartar
1/2 t. soda
1 c. chopped walnuts
Beat shortening or butter well. Add powdered sugar and beat well. Stir in egg white and vanilla. Beat well. (You may want to used a whisk here.) Combine flour, cream of tartar, and soda. Stir into the egg/sugar mixture until well blended. Roll mixture into 1-inch balls and place on foil-lined baking sheet. Flatten with a fork that has been dipped in flour. Bake at 325 degrees, 5 to 8 minutes, until cookies are set but not brown. Makes about 4 doz.