Walnut Cookies
Yield
12 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
walnuts
finely chopped |
|
| ⅓ | pound |
butter
soft, half sweet, half salt |
|
| ¼ | cup |
sugar
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
walnuts
finely chopped |
|
| 151.2 | g |
butter
soft, half sweet, half salt |
|
| 59 | ml |
sugar
|
|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Lightly toast the walnuts in a low oven and then let cool. Finely grind the walnuts in a food processor.
Cream the soft butter and sugar together. Add the walnuts, flour, and vanilla and mix well.
With a plain piping tip, pipe the cookie dough in drops onto a buttered and floured pan or onto parchment paper.
Bake in preheated 300 degree oven for 20 to 30 minutes, or until pale brown in color. When cool, sprinkle powdered sugar over the cookies.
Store in an airtight container. The cookie dough feezes well.
