Ingredients
1
cup softened butter
½
cup sifted powdered sugar
1
teaspoon vanilla
2
¼ cups sifted flour
¼
teaspoon salt
¾
cup ground walnuts
Directions
Cream the butter, powdered sugar and vanilla, using an
electric mixer. Stir the salt into the flour. Add the flour mixture into the
butter mixture, using a slow setting on the electric mixer. Mix in the ground
walnuts. Chill dough.
Roll dough into 1” balls and arrange on a cookie sheet.
Bake at 350° for 9 – 11 minutes, until set, but not brown. Cool on the cookie
sheet for 1 -2 minutes, then allow to finish cooling on a rack.
When completely
cool, roll twice in powdered sugar.
Makes about 4 dozen.
Soften refrigerated butter for about 15 seconds in the
microwave. It should be soft, but not melted. Don’t use margarine or light
margarine.
Fluff the powdered sugar and flour with a
fork before measuring. Level contents of the measuring cup with the straight
side of a knife.
Pulse walnuts in a food processor to grind. The results
should look like a nut meal, rather than chunks.
Cookies can be placed about 1 ½” apart as they do not
spread very much in the oven.
Cookies are fragile when hot. Give them a minute or two
to cool before transferring them to a rack.
Recipe can be double or tripled.
Use a sturdy stand mixer since the dough is quite
stiff.
