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Prep 10 mins
Cook 10 mins
This is another Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota. If you aren't a nut person or in the mood for something a little different, substitute the nuts with a cup of flaked coconut and form the dough balls around a smal piece of a milk chocolate bar or a couple of milk chocolate chips.
- 1 1⁄2 cups butter (1 1/2 cups melted)
- 3⁄4 cup powdered sugar (that's confectioner's sugar)
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon nutmeg (freshly ground is best)
- 1⁄2 teaspoon salt
- 3 1⁄2 cups flour (no need sift)
- 1 cup finely chopped nuts (your choice, I have tried them with walnuts, hazelnuts and pecans...all were great)
- Preheat over to 350 degrees F, rack in the middle position.
- Melt the butter. Mix in the powdered sugar, vanilla, nutmeg, and salt. Add the flour and mix throughly. Stir in the nuts. (If you work quickly, while the butter is still warm, the dough will be softer and easier to mix.).
- Form the dough into one-inch ball (just pat them into shape with your fingers), and place them on an UNGREASED baking sheet, 12 to a standard sheet. Bake them at 350 degrees F for 10 minutes, until they are set but not brown.
- Let the cookies cool for 2 minutes then roll them in powdered sugar. (You must do this while they're still warm.) Place them on a wire rac kand let them cool throughly.
- When the cookies are cool, roll them in powdered sugar a second time. Let them rest for several minutes on the rack, and then store them in a cookie jar or a covered bowl.