Yield: 48 Servings
|2 cups||Sifted all-purpose flour|
|¾ cup||Butter or margarine; softened|
|1 teaspoon||Vanilla extract|
|1 cup||Chopped walnuts|
|\N \N||Confectioner's sugar|
Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Sift together flour and salt. Work butter in a bowl until creamy; add sugar and beat until well blended. Add egg and vanilla and beat well. Gradually add sifted dry ingredients, beating well after each addition. Stir in walnuts. Shape dough into small balls about ¾-inch in diameter. Place balls about 2 inches apart on prepared cookie sheets. Bake 12-15 minutes or until lightly browned. Roll balls in confectioner's sugar while still warm and then roll again in sugar when cooled. Store cookies in tight container. Makes about 4 dozen cookies.
FROM FLORENCE PEKAR,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .