Total Time
49mins
Prep 45 mins
Cook 4 mins

This is another old recipe I found in my grandmothers recipe box. I can hardly read the recipe card, and it doesnt say how many this makes. I am going to guesstimate and say 3 dozen. I really have no idea, so please dont reply on my guesstimate. You can use a variety of finely chopped nuts in this recipe. Use approximately 2 cups of nuts, more or less to your desired amount. Cooking time is to make one batch. I have no idea how many this makes, like i said, so the yield is a GUESSTIMATE... please be aware that the yield is unknown!

Ingredients Nutrition

  • 1 34 cups sifted flour
  • 34 cup butter
  • 1 egg yolk, unbeaten
  • 12 cup sugar
  • 12 teaspoon vanilla
  • finely chopped nuts, variety of your choice

Directions

  1. Cream butter in a medium bowl, and then gradually add sugar and cream until light and fluffy.
  2. Add egg yolk, and beat well.
  3. Then fold in the flour a little at a time, blending well after each addition; then add vanilla, and mix through.
  4. Chill dough for several hours.
  5. Pinch off small pieces of dough and roll into 1 1/3 inch x 1/4 inch sticks.
  6. Roll sticks in finely chopped nuts.
  7. Bake on an ungreased cookie sheet at 400 degrees F, for approximately 3-4 minutes.
  8. You can also squeeze the dough through a cookie press, and roll in nuts.
  9. bake, and cool.
  10. Store.
  11. ENJOY!
Most Helpful

5 5

This is a lovely little shortbread cookie. I rolled mine in finely chopped macadamia nuts & they were divine warm from the oven. I may have to rap knuckles in order to have any left for church tomorrow. I did find that my yield was considerably larger than indicated - almost 60 - & it took 5 or 6 minutes to get the cookies lightly browned on the bottoms.