Wedding Cookies Recipe
Ingredients
| Unsalted butter | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Powdered sugar | 1/4 Cup (16 tbs), sifted | |
| 1/2 cup finely chopped pecans or finely chopped almonds, toasted | ||
| Vanilla | 1/2 Teaspoon | |
| Salt | 1 Pinch | |
| Powdered sugar | ||
Directions
Position rack in center of oven and preheat to 350°F.
Beat butter until light and fluffy.
Add flour, 1/4 cup powdered sugar, nuts, vanilla and salt and continue beating until mixture forms soft dough.
Wrap tightly and freeze 1 hour, or refrigerate overnight until dough is firm enough to pinch off in pieces about the size of large walnuts.
Roll walnut-size pieces of dough between palms of hands into balls or half-moon shapes.
Space about 1 1/2 inches apart on ungreased baking sheet.
Bake until cookies are pale golden, about 20 minutes.
Cool slightly on wire racks.
Dust generously with powdered sugar while still warm.
Beat butter until light and fluffy.
Add flour, 1/4 cup powdered sugar, nuts, vanilla and salt and continue beating until mixture forms soft dough.
Wrap tightly and freeze 1 hour, or refrigerate overnight until dough is firm enough to pinch off in pieces about the size of large walnuts.
Roll walnut-size pieces of dough between palms of hands into balls or half-moon shapes.
Space about 1 1/2 inches apart on ungreased baking sheet.
Bake until cookies are pale golden, about 20 minutes.
Cool slightly on wire racks.
Dust generously with powdered sugar while still warm.
Chef
