1 C. butter, yes butter, only butter, don't even think of substituting
1/2 C. confectioner's sugar, plus plenty for dusting later on
1 tsp. vanilla
2-1/4 C. flour
1/4 tsp. salt
3/4 C. finely chopped walnuts (but you could use any tree nut and it would probably be just as good)
Cream together the butter, sugar, and vanilla. In a separate bowl, mix together the flour and salt. Using the Italian Knead*, blend together the wet and dry ingredients. Mix in the nuts. Form the dough into a ball and let it chill in the refrigerator (not overnight, just a couple of hours until it's a bit firmer). Preheat the oven to 400F. Roll walnut-sized balls of dough and place on an ungreased baking sheet. (They have enough butter in them that they don't really need the sheet to be greased.) Bake for 10-12 minutes or until set, probably with fine cracks showing in the surface of the balls, but not browned. (Some of them may get a tiny tiny suntan, but they should basically be the same color as when they went into the oven. Trust me on this one.) Remove from the oven and roll in a bowl filled with more powdered sugar. Let cool slightly, then dust with still more powdered sugar. Makes about 60 small cookies.
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So, to cap off my baking trials and tribulations of the weekend, I leave you with one decent recipe. This recipe has been in the family for at least 50 years. The product is a buttery, sweet, nutty delight that is both crisp and melts in your mouth. So yes, it's one of my favorite holiday cookies.
1/2 C. confectioner's sugar, plus plenty for dusting later on
1 tsp. vanilla
2-1/4 C. flour
1/4 tsp. salt
3/4 C. finely chopped walnuts (but you could use any tree nut and it would probably be just as good)
Cream together the butter, sugar, and vanilla. In a separate bowl, mix together the flour and salt. Using the Italian Knead*, blend together the wet and dry ingredients. Mix in the nuts. Form the dough into a ball and let it chill in the refrigerator (not overnight, just a couple of hours until it's a bit firmer). Preheat the oven to 400F. Roll walnut-sized balls of dough and place on an ungreased baking sheet. (They have enough butter in them that they don't really need the sheet to be greased.) Bake for 10-12 minutes or until set, probably with fine cracks showing in the surface of the balls, but not browned. (Some of them may get a tiny tiny suntan, but they should basically be the same color as when they went into the oven. Trust me on this one.) Remove from the oven and roll in a bowl filled with more powdered sugar. Let cool slightly, then dust with still more powdered sugar. Makes about 60 small cookies.
______
So, to cap off my baking trials and tribulations of the weekend, I leave you with one decent recipe. This recipe has been in the family for at least 50 years. The product is a buttery, sweet, nutty delight that is both crisp and melts in your mouth. So yes, it's one of my favorite holiday cookies.
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