You simply don’t need to attend a wedding . . .
to EAT these delicious - tender little cookies.
Make sure that you . . .
The recipe doesn’t call for this, but I always add 1/4 to 1/2 teaspoon.
Always sift the flour when making these cookies.
It will make them fall apart in your mouth!
Stir in the sifted flour . . . . just until mixed. Don’t over beat it!
We like almonds and hazelnuts in our cookies.
You can also use walnuts or pecans.
I use one of those chopper – thing – a – bobbers!
I stir the nuts in by hand. You don’t want to over mix the dough!
If you plan to give these cookies away,
Wait until the cookies are almost cool before you roll them in powdered sugar.
That way . . . the powdered sugar doesn’t melt on the cookie!
Either way, they are scrumptious.
BUTTERNUT WEDDING COOKIES
2 sticks of Butter (1 cup)
1 Cup powdered Sugar
1 tsp. pure vanilla
1/2 tsp. Almond Extract (opt)
1 3/4 C. flour, sifted
1/4 tsp. salt
1/2 to 3/4 Cup of chopped nuts.
pecans, walnuts, almonds, hazelnuts
Cream the butter until light and fluffy. Add the powdered sugar, vanilla, almond extract and beat again until very fluffy. Sift four and salt together…..twice, and blend in until the dough cleans the sides of the bowl. Do not over beat! Stir in the chopped nuts. Chill dough for 15 minutes to 1/2 hour. Roll in 1 inch balls, and place on ungreased or parchment lined cookie sheets.
Bake at 350 degrees for 10 to 15 minutes, or until lightly golden around the edges. Let cool slightly, but while still warm roll in powdered sugar. Cool on wire rack.
*If you are taking these cookies to a neighbor, roll twice in the powdered sugar. That way, the sugar hasn’t melted completely around the cookie. They will look prettier.