Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cup all-purpose flour
  • 1/2 cup unsalted butter (soft)
  • 1 teaspoon vanilla
  • 5 tablespoon icing sugar (will add this to the dough)
  • 1 cup icing sugar to roll the cookies
  • ¼ teaspoon salt
  • 5 tablespoon chopped roasted/toasted walnuts or pecans

Instruction

  • Preheat the oven to 180C/350F. Line a baking tray with parchment paper or a silicone mat, in case you don’t have both to line the tray with, then grease and dust the baking tray with flour, keep aside.
  • In a bowl, add the butter, icing sugar, vanilla, and salt. Whisk or beat with a hand mixer until smooth and creamy in texture.
  • Mix in the flour, the mixture will look like wet sand, but that’s alright.
  • Add the nuts and mix using a spatula.
  • Form equal sized balls (around one heaping tablespooand place on the baking tray.
  • Bake the cookies in the preheated oven for 12 to 14 minutes in the middle shelf.
  • Leave the cookies in the baking tray for 5 minutes. If you move the cookies while hot, it will crumble.
  • In a bowl, add the icing sugar to roll the cookies. Roll the warm cookies one at a time in the icing sugar.
  • Place the cookies on a wire rack to cool completely then roll again in the icing sugar for a second coating. The first coating will turn a little wet, and that’s fine.
  • To store the cookies, place them in an airtight container.