Yield: About 3 dozen cookies
Prep time: 20 minutes
Chill time: 1 hour
Bake time: 12-14 minutes per batch
Ingredients
1 cup (2 sticks or 226g) unsalted butter, softened at room temperature
1/2 cup (60g) powdered sugar, plus 1 ½ to 2 cups extra for rolling
1 teaspoon pure vanilla extract
2 ¼ cups (280g) all-purpose flour
3/4 cup (90g) walnuts, very finely chopped
1/4 teaspoon salt
Instructions:
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Instructions
1. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until it’s smooth and creamy. Add the 1/2 cup of powdered sugar and the vanilla extract. Beat again until the mixture is light and fluffy.
2. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour and salt. This ensures the salt is evenly distributed.
3. Make the Dough:
Gradually add the flour mixture to the butter mixture, beating on low speed just until the flour is incorporated. Scrape down the sides of the bowl as needed. Finally, stir in the finely chopped walnuts by hand until they are evenly distributed throughout the dough. The dough will be soft and may be slightly crumbly, but it should hold together when pressed.
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