Adapted from the vintage 1950 Betty Crocker’s Picture Cook Book. We always add more nuts than the original. Pecans or walnuts are our favorites, but almonds would be great too. To grind nuts, place shelled nut pieces into the bowl of a food processor fitted with a metal chopping blade. Process until nuts are finely ground, though still in discernible (albeit very fine) pieces and not yet paste-like. For a fantastic variation try adding 1/4 cup unsweetened cocoa powder, 2 teaspoons instant espresso powder and an extra teaspoon of vanilla (2 teaspoons total) to the butter and sugar mixture.

(makes about 4 dozen cookies)

Ingredients:

• 1 cup soft butter
• 1/2 cup sifted confectioners’ sugar (plus extra)
• 1 teaspoon vanilla
• 2-1/4 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1 cup ground nuts

1. Cream butter, sugar and vanilla together until fluffy. Sift together flour and salt.
2. Add to butter and sugar mixture and stir in.
3. Add nuts and mix thoroughly. Gather dough in a ball, wrap in waxed paper and chill for 30 minutes.
4. Preheat oven to 400 degrees. Roll dough into 1 inch balls.
5. Place on an ungreased baking sheet. Bake until set, but not brown about 10-12 minutes.
6. Remove from baking sheet and roll in confectioners’ sugar. Cool. Roll in sugar again.