makes about 45 cookies
1 cup softened butter
1/2 cup powdered sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups Gold Medal® all-purpose flour
1 cup finely chopped roasted walnuts
additional powdered sugar for rolling
Heat oven to 400ºF.
Cream butter in a large mixing bowl.
Add the vanilla then gradually add the 1/2 cup powdered sugar
Gradually add flour and salt to the butter mixture.
Add the walnuts and mix well.
Shape dough into 1-inch balls and place 1 inch apart on ungreased baking sheets.
Bake 15-17 minutes or until edges are very lightly browned.
Remove the cookies from the baking sheets and roll in powdered sugar while still hot.
Cool on wire racks and roll cookies again in powdered sugar.
***Once cookies are completely cooled, they may be stored in a closed container for up to 1 week.
***These rich tiny cookies are extra-special when made with roasted Hazelnuts.
***Special treat your cookies by adding coconut for coconut lovers. Toast 3/4 cup coconut by baking uncovered
in a pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.