1cup butter, softened 1⁄2cup powdered sugar 1teaspoon vanilla 2 1⁄4cups sifted flour 1⁄4teaspoon salt 3⁄4cup chopped walnuts or pecans powdered sugar (for rolling baked cookies
DIRECTIONS
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
NOTE: Forming dough into 1" balls will increase yield to 48 cookies
INGREDIENTS 1cup butter, softened 1⁄2cup powdered sugar 1teaspoon vanilla 2 1⁄4cups sifted flour 1⁄4teaspoon salt 3⁄4cup chopped walnuts or pecans powdered sugar (for rolling baked cookies
DIRECTIONS Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
NOTE: Forming dough into 1" balls will increase yield to 48 cookies
