Submitted by Cindy Rogers
Makes about 2 dozen cookies.
1 cup (2 sticks) unsalted butter, softened
1/2 cup confectioner’s sugar, plus more for dusting
1 teaspoon vanilla extract
1/2 cup very finely chopped walnuts (they should look like coarse crumbs and powder)
2 cups all-purpose flour
1/2 teaspoon fine salt
Preheat oven to 325
In a large bowl, cream butter and confectioner’s sugar until smooth.
Add vanilla, walnuts, flour and salt. Combine until mixture forms a ball of dough.
Using your hands, break off bits of dough and roll to the size of walnuts. Keep them round, or shape into small crescents.
Place cookies on an ungreased cookie sheet. (For best results, bake like-shaped cookies on each sheet; round ones on a separate sheet from crescents.)
Bake 10-12 minutes, or until bottom edges are just starting to brown. The cookie should not brown all over, but remain very light colored. Keep an eye on them as they overbake quickly!
Remove baked cookies to a cooling rack. Pour about 1/2 cup of confectioner’s sugar in a quart-size plastic bag.
When cookies are completely cooled, put 2 or 3 in the bag and toss to coat all over. For a festive touch, mix 1 teaspoon of red or green granulated sugar into confectioners’ sugar before coating cookies.