Ingredients
- 1 (2 sticks) Cup.Of Soft unsalted butter.
- 1/2 Cup.Of powdered sugar.
- 2 Cups.Of all-purpose flour.
- 1 Cup.Of finely chopped walnuts .
- 1 Tsp.Of vanilla extract.
- Pinch of salt.
- Additional powdered sugar for rolling.
How To Make Butternut Cookies
In a mixing basin, blend together the butter and powdered sugar until light and airy. This phase integrates air into the dough to produce a tender consistency.
Infuse the dough with vanilla extract to impart its comforting aroma and flavor. Incorporate the all-purpose flour and a sprinkle of salt into the butter mixture in increments. The ingredients must be mixed until a dough forms.
Chop the walnuts or pecans very finely to impart a delicate texture to the cookies. Gently incorporate the coarsely minced almonds into the dough, distributing them uniformly throughout.
Form the dough into a ball and cover it with plastic wrap. Refrigerate the mixture for thirty minutes. Chilling the mixture makes it more manageable and prevents the cookies from expanding excessively during baking.
Form 1-inch-diameter spheres from tiny portions of refrigerated dough. The powdery appearance of these biscuits is achieved by rolling each pastry lump in powdered sugar.
Place the dough spheres with their coatings on a baking sheet lined with parchment paper, leaving space between them for expansion. Bake the Butternut Cookies for 12 to 15 minutes in a preheated oven, or until the edges are faintly golden.
Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Once the Butternut Cookies have completely chilled, place them in an opaque container to preserve their delicate texture.
