Makes 54 cookies
1 cup butter
1/2 cup confectioner's sugar plus 1 cup for dusting
1/2 teaspoon salt
1 cup finely chopped almonds or pecans
1 Tablespoon vanilla extract
2 cups sifted all-purpose flour
Cream butter in a mixing bowl.
Gradually add sugar (1/2 cup) and salt.
Continue creaming until light and fluffy.
Add nuts and vanilla extract.
Blend in flour gradually. Mix thoroughly.
Shape into teaspoonful balls.
Place on ungreased cookie sheet.
Bake at 325° F. for 15-20 minutes.
Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
Place some confectioner's sugar in a Ziploc® Brand Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.
"These cookies taste best after sitting a couple of days. You can store them in the refrigerator, freezer, or at room temperature. Just make sure you clean up the powder trail!"
Digitally Implanted by Mme.BlueWolfess at 8:15 AM