1 cup soft butter
1/4 – 1/2 cup gran. powdered or confectioner’s sugar (depends on taste)
1/2 teaspoon salt
1 teaspoon almond extract or 2 teaspoon vanilla
2 cups sifted flour
1-2 cups finely chopped or ground walnuts, pecans or almonds


Mix until creamy 1 cup soft butter and 1/4-1/2 cup powdered or confectioner’s sugar (depends on taste).  Add 1/2 teaspoon salt, 1 teaspoon almond extract or 2 teaspoons vanilla extract, 2 cups sifted flour, 1-2 cups finely chopped or ground walnuts, pecans, almonds; mix well. 

Chill dough until easy to handle.  Heat oven to 350-degrees.  Using fingers, shape dough into 1-inch balls or 1-inch x 2-inch x 1/2-inch rolls, triangles or crescents.  

Place on ungreased cooky sheet.  Bake until light brown. 

While cookies are warm, roll in granulated or powdered sugar or fine cooky crumbs.  

They keep well. 

I kept nuts from dough; before baking, rolled in beaten egg white, then in chopped nuts.  Also shaped dough around half a pecan, date, candied cherry or almond; roll or { } nuts or coconut.  Or add chopped chocolate bits to the dough. 

– Quite adequate. Kids are pleased – GHK

– Nice for children to make


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