Walnut Butter Cookies
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Sift flour and salt into medium bowl
2
Using electric mixer, beat butter and brown sugar in large bowl until light
3
Beat in egg
4
Add flour mixture and beat until well blended
5
Stir in walnuts
6
Turn dough out onto lightly floured surface
7
Divide dough in half
8
Roll each half into 8-inch-long, 1 1/2-inch-wide log
9
Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days
10
Preheat oven to 350°F
11
Cut dough logs crosswise into 1/3-inch-thick rounds
12
Place rounds 1 inch apart on 2 ungreased baking sheets
13
Bake until cookies are light golden around edges, about 15 minutes
14
Transfer to racks and cool 10 minutes
15
Place powdered sugar in shallow dish
16
Turn cookies in powdered sugar to coat completely
17
Cool on racks
18
(Can be prepared 3 days ahead
19
Store in airtight container
20
) Sift flour and salt into medium bowl
21
Using electric mixer, beat butter and brown sugar in large bowl until light
22
Beat in egg
23
Add flour mixture and beat until well blended
24
Stir in walnuts
25
Turn dough out onto lightly floured surface
26
Divide dough in half
27
Roll each half into 8-inch-long, 1 1/2-inch-wide log
28
Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days
29
Preheat oven to 350°F
30
Cut dough logs crosswise into 1/3-inch-thick rounds
31
Place rounds 1 inch apart on 2 ungreased baking sheets
32
Bake until cookies are light golden around edges, about 15 minutes
33
Transfer to racks and cool 10 minutes
34
Place powdered sugar in shallow dish
35
Turn cookies in powdered sugar to coat completely
36
Cool on racks
37
(Can be prepared 3 days ahead
38
Store in airtight container)