recipe comes from the the Bitchin
Kitchen web site which is run by Faith Heinauer.
This is what she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
out the sprinkles, decorating icing, and food
coloring . . . It’s cookie time!".
cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1/2 cup walnuts, very finely chopped
almost a powdered form (optional)
a small bowl, sift the flour and salt together.
a medium bowl, mix the butter and sugar until
creamy and fluffy.
the flour mixture, vanilla and walnuts to the
butter mixture and mix until well combined.
the dough for one hour or until ready to use
(the dough can be refrigerated for up to 3 days).
dough into 1-inch balls. Place on an un-greased
cookie sheet or parchment paper. Bake for 10
minutes, until cookies are lightly brown.
Allow cookies to cool for 2 minutes and then
roll in powdered sugar until thoroughly coated.