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Butternut Cookies




Source of Recipe


This recipe comes from Dottie Pierson.


List of Ingredients




2 sticks (1 cup) unsalted butter, softened
1/4 cup granulated sugar
2 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour
1 cup finely chopped walnuts (see Tip)
1 1/4 cups confectioners’ sugar



Recipe



1. Heat oven to 325°F. Have baking sheet(s) ready.

2. In a large bowl, with electric mixer, beat butter and sugar until fluffy. Beat in vanilla and salt. With mixer on low speed, gradually beat in flour until blended. Stir in walnuts.

3. Roll level tablespoonfuls dough into 1 1/4-in. balls. Place 1 in. apart on ungreased baking sheet(s).

4. Bake 23 to 26 minutes or until bottoms are light golden. Cool on sheets on a wire rack 15 minutes. Put confectioners’ sugar in a bowl.

5. Gently toss warm cookies, a few at a time, in confectioners’ sugar to coat. Cool completely on wire rack. Before serving, dust or toss with additional confectioners’ sugar.

Tip:
You can finely chop the walnuts in a food processor, but don’t overprocess or you’ll end up with a paste.

Storage Tip: Store airtight at cool room temperature up to 2 weeks or freeze up to 2 months.