Ingredients
- 1 cup butter or margarine room temperature
- 1 cup powdered sugar plus an additional cup or so for finishing cookies
- 1 egg beaten
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp table salt
- 1 cup chopped pecans and walnuts one or the other or mixed
Servings: dozen
Instructions
- Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper or silpat mats.
- In a stand mixer fitted with a mixing paddle on medium speed, cream together the butter or margarine, powdered sugar, egg, and vanilla, about 3-5 minutes. The mixture should lighten in color. You could also use a hand mixer, but your hands will get tired and it might take longer.
- Combine all the remaining dry ingredients (flour through nuts). With the mixer on low, slowly add the dry to the wet. "Slow" is the key word here to avoid a floury explosion. Stop mixing as soon as everything comes together and no traces of flour remain.
- Drop by teaspoons onto cookie sheets and slide into the oven. Back about 10 minutes, rotating 180 degrees and top to bottom about halfway through.
- Allow to cool about 5 minutes on the cookie sheets, then move to a rack. Cool completely, then roll in powdered sugar. Store up to a week in a covered container.
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