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Prep: 25 min Bake: 9 min per sheet Cool: 30 min
About 4 dozen cookies 1 cookie 75 calories
Heat oven to 400*.
Beat butter, ½ cup powdered sugar & vanilla in large bowl on med speed, or with spoon.
Stir in flour & salt.
Stir in nuts.
Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set, but not brown.
Immediately remove from cookie sheet, roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
Lemon Variation:
Sub lemon extract for vanilla. Extra lemon punch add 1 tsp grated lemon peel. Crush ½ cup lemon drops in food processor. Stir in ¼ cup of crushed drops with the flour, reserve the rest. Bake as directed. Immediately roll baked cookies in powdered sugar; wait 10 minutes, then roll in reserved crushes lemon drops, re-roll if desired.
Peppermint Variation:
Crush ¾ cup peppermint candies in food processor. Stir in ¼ cup of the crushed candies with the flour, reserve the remaining candy. Bake as directed. Immediately roll in baked cookies in powdered sugar, wait 10 minutes, then roll reserved candies. Re-roll if desired.