These cookies are one of the very first cookies I made all by myself. The recipe comes from an old Betty Crocker cookbook that is now being held together by duct tape. In the black and white picture, it shows a sweet little tea party for a few people with these as the center stage treat. As a kid it seemed like the coolest thing ever to have a tea party. According to Betty, these cookies were a requirement to even think about having a tea party.
The cookies themselves really are delicious. Almost like a nutty shortbread, these buttery and sweet cookies are perfect any time. The crisp shortbread is flecked with tasty little hazelnuts that give the cookie something really special. You can easily substitute any nut you like for this. Pecans and walnuts work really well with the recipe.
As the name suggests these are just perfect to eat with a nice cup of tea or coffee. Regardless of what you have with these little gems, you will love them!
1 cup of butter, softened
1 cup of powdered sugar, divided
1 teaspoon vanilla extract
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup small chopped nuts
Combine 1/2 cup powdered sugar and butter together until there are no lumps in the batter. Add in the vanilla extract and stir until it is well combined. Add in the salt, flour and nuts. Mix only until combined. If you find the cookie dough is a bit dry, add a small splash of milk to help moisten the dough.
Form the dough into 2 tablespoon sized balls and place them onto a greased cookie sheet. Bake the cookies at 350 degrees for about 10 minutes. You will know the cookies are done when the tops are just lightly golden.
Allow the cookies to fully cool. When the cookies have cooled completely, roll them in the remaining powdered sugar. I like to place all the cookies in a large Tupperware and pour the powdered sugar over. Close the Tupperware securely and give the whole thing a gently but thorough shake.