Ingredients:
Two sticks of softened unsalted butter, one cup
1/2 cup of powdered sugar
2 cups of all-purpose flour
1 cup of finely chopped walnuts
1 teaspoon of vanilla extract
Pinch of salt
Additional powdered sugar for rolling
Instructions:
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. This step helps create a tender texture in the cookies.
Mix well after adding the vanilla essence to the butter mixture.
Gradually add the all-purpose flour and a pinch of salt to the butter mixture, mixing until a dough forms.
Stir in the finely chopped walnuts, ensuring they are evenly distributed throughout the dough.
Roll the dough into a ball and cover it with clingfilm. Refrigerate the dough for 30 minutes. Chilling the dough makes it easier to handle and prevents excessive spreading during baking.
Preheat the oven to the specified temperature.
Take small portions of the chilled dough and roll them into 1-inch diameter balls.
Roll each dough ball in powdered sugar, coating it thoroughly for a powdery appearance.
Place the coated dough balls on a baking sheet lined with parchment paper, leaving space between them for spreading.
Bake the Butternut Cookies in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden.
After a few minutes of cooling on the baking sheet, move the cookies to a wire rack to finish cooling.
Once the Butternut Cookies have cooled completely, store them in an airtight container to maintain their delicate texture.
Enjoy your delicious Butternut Cookies!