- Yield servings
- 1 cup butter
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts or pecans
- Confectioners' sugar
- Preheat oven to 350F. Cream butter and sugar well. Add vanilla. Star in flour and then nuts. This stiff dough can be mixed with your hands or a heavy-duty mixer. When blended, form dough into 1-inch balls and place on an ungreased cookie sheet. Flatten with the bottom of a glass and press tines of a fork around edges. Bake 10 to 12 minutes or until light golden. When tarts are cool enough to handle, sprinkle generously with confectioner’s sugar. Yield: 2 dozen cookies.
Tips from Our Test Kitchen: These sandy-textured cookies freeze well. For a festive touch, tint the dough with a bit of food coloring.
Jan Edwards, Albuquerque, New Mexico