These traditional, crumbly cookies sit perfectly between rich butter shortbread and a nutty drop cookie. Simple to make and wonderfully comforting, they pair beautifully with a warm mug of coffee or tea.
Step 1: Preheat and Prepare
Heat the oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Cream Butter and Sugar
In a medium bowl, beat the softened butter and granulated sugar together until light, pale, and fluffy.
Step 3: Make the Dough
Blend in the vanilla extract. Gradually stir in the flour and salt until a soft, smooth dough forms with no dry spots.
Step 4: Add the Walnuts
Gently fold in the chopped walnuts, making sure they are evenly distributed throughout the dough.
Step 5: Shape the Cookies
Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 6: Bake and Cool
Bake for 12–15 minutes, until the edges are just beginning to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Finish
Once fully cooled, dust with confectioners’ sugar if desired before serving.
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