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Buttery nut cookies




Source of Recipe


australian women's weekly


List of Ingredients




250g butter
1 teaspoon vanilla essence
¾ cup castor sugar
1 egg yolk
2 cups plain flour
½ cup self-raising flour
125g (1¼ cups) pecans or blanched almonds, approximately


Recipe



Beat butter, essence, sugar and egg yolk in small bowl with electric mixer until smooth and creamy. Transfer mixture to large bowl, stir in sifted flours in 2 lots. Divide mixture in half, roll each half into a sausage shape about 3cm in diameter, wrap in greaseproof or baking paper, refrigerate 30 minutes. Cut roll into 3mm slices, place onto lightly greased oven trays. Press a nut into each biscuit. Bake at 180°C for about 10 minutes or until lightly browned. Cool on tray for a few minutes, then lift onto wire racks to cool.

Makes about 70.