Divinity Cookies

Divinity Cookies


"An easy to make, delicate cookie...nice for wedding receptions."


servings 91 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 91 kcal
  • 5%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Combine dry ingredients. Cream sugar, shortening, egg and vanilla. Mix dry ingredients into creamed mixture and blend in nuts.
  2. Roll into balls, place on cookie sheet and flatten with a fork. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
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  1. 19 Ratings


These cookies were really easy and created a delicate and tender cookie. Perfect for serving to guests. I bought these in a bakery and wanted to bake them at home and this recipe was just as goo...

These tasted more similar to "pecan sandies." For those who complained about them not being sweet enough, just roll them around in powdered sugar after baking. It makes the sweetness just right!

These cookies were bland and not nearly sweet enough -- closer to bread than sweetbread. Unworthy of my time and particularly my walnuts!

I made changes to the recipe because as I was making these, I found I didn't have the ingredients I thought I did! I only had 3/4 cup shortening, so I added 1/4 cup oil. Without cream of tarta...

Very quick and easy to make. A nice tender cookie. I added salt (1/4 t). Husband and son love them!

Arlene, my husband LOVED these! Though, I prefer a little bit sweeter cookie, they were light and easy! I even added a few drops of food coloring and my cookies came out a beautiful PINK! Tha...

They taste like baking soda, I even tried cutting down on it when I made them a second time. Big disappointment for me, I loved these cookie from the bakery near my home as a child.

Delicious Light Cookie! If you added some almond extract, could also pass as an almond cookie. Very, very good and oh so easy!

Delicious cookie - and easy! I tweak by using almond extract instead of vanilla, and adding 1-1/2 tsp. cardamom to the flower. It's one of the yummiest cookies I've ever made.