C
clara
Guest
Ingredients:
1 cup unsalted butter, softened
1/2 cup confectioner sugar (& extra for rolling of tea cakes)
1 tsp. vanilla
2-1/4 cups all-purpose flour
3/4 cup cashew or pecan nuts
3/4 tsp. salt
Directions:
Beat together butter and 1/2 cup confectioner's sugar in a large bowl using an electric mixer at moderately high speed until pale and fluffy about 4 minutes.
Beat in vanilla, add flour, nuts and salt at low speed until just combined. Chill, covered for about an hour. Preheat oven to 375°F.
Roll level teaspoons of dough into 3/4 "-balls and arrange about 2"-apart on lightly greased baking sheets. Sift extra confectioner sugar into a large shallow bowl.
Bake in middle of oven until bottoms are golden, 8-10 minutes. Immediately transfer hot cookies to confectioner's sugar, gently rolling to coat well, then transfer to rack to cool. Roll cookies in confectioner's sugar again when cooled.
1 cup unsalted butter, softened
1/2 cup confectioner sugar (& extra for rolling of tea cakes)
1 tsp. vanilla
2-1/4 cups all-purpose flour
3/4 cup cashew or pecan nuts
3/4 tsp. salt
Directions:
Beat together butter and 1/2 cup confectioner's sugar in a large bowl using an electric mixer at moderately high speed until pale and fluffy about 4 minutes.
Beat in vanilla, add flour, nuts and salt at low speed until just combined. Chill, covered for about an hour. Preheat oven to 375°F.
Roll level teaspoons of dough into 3/4 "-balls and arrange about 2"-apart on lightly greased baking sheets. Sift extra confectioner sugar into a large shallow bowl.
Bake in middle of oven until bottoms are golden, 8-10 minutes. Immediately transfer hot cookies to confectioner's sugar, gently rolling to coat well, then transfer to rack to cool. Roll cookies in confectioner's sugar again when cooled.