Nut Butter Cookies

These hand-shaped butter cookies are all about texture. A simple dough of creamed butter, powdered sugar, flour, and chopped nuts bakes into something short, crumbly, and barely sweet, closer to a European tea cookie than an American drop cookie.

Almond extract alongside the vanilla gives them a subtle, toasty fragrance that amplifies whatever nut you choose to fold in.

The shaping technique is what makes these fun. Roll the dough into small finger-length logs, then squeeze each one in your palm to create irregular, rustic shapes. No two cookies look the same, and those uneven surfaces create a mix of crisp edges and tender centers.

Bake them low and slow. The gentle heat lets the butter and nuts toast gradually without browning the outside too quickly. Pull them when they’re barely golden on the bottom.

Chef Tips

• Pecans, walnuts, or almonds all work beautifully here. Toast the nuts first for deeper flavor before chopping and adding to the dough.
• Powdered sugar instead of granulated is what keeps these cookies tender and sandy in texture. Don’t substitute.
• These spread very little, so you can space them fairly close on the sheet.
• Dust with extra powdered sugar while still warm for a classic finish. The sugar melts slightly and forms a thin sweet coating.

Variations

• Pecan sandies: Use pecans as your nut and roll finished cookies in powdered sugar for a classic Southern holiday treat.
• Chocolate dip: Dip one end of each cooled cookie in melted dark chocolate and set on parchment to harden.
• Citrus twist: Add a teaspoon of finely grated lemon or orange zest to the dough for a bright, fragrant note.