Yield: 48 Servings
|2¼ cup||Sifted all-purpose flour|
|1 cup||Butter or margarine; softened|
|½ cup||Sifted confectioner's sugar|
|1 teaspoon||Vanilla extract|
|¾ cup||Finely chopped nuts|
|\N \N||Confectioner's sugar|
Sift together flour and salt. Work butter in a bowl until creamy; gradually add sugar and beat until fluffy. Add vanilla; beat thoroughly. Gradually add sifted dry ingredients to butter mixture and beat until smooth. Add chopped nuts. Cover and chill about 30 minutes. Heat oven to 400 degrees.
Divide dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes, or until lightly browned. Remove cookies from sheets, roll in confectioner's sugar while still warm and cool on wire cake racks. Roll the cookies again in the sugar when cooled. Makes 4 dozen cookies.
FROM BONNIE BUTTERLY,
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, .