Pick the nuts you like the most among pecans,walnuts, almonds,hazelnuts and cashews. They work equally well for the recipe, but it’s best to stick to one kind of nut per butch. If you don’t like nuts,sunflower seeds are also delicious. However if you’re using the dough to make a pie stick to the nuts. photos by coco zordan
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Classic Nutty Butter Cookies
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Ingredients
unbleached all purpose flour 2 cups
finely chopped almonds (or any other nut) 1/2 cup or more
butter 6 oz
(white or raw cane) sugar 3/4 cup
vanilla extract 1 tsp
egg yolks 2
whole egg 1
opt. lemon zest or cinnamon powder 1 tsp
salt 1 pinch
Directions
In food processor chop almonds.
Add flour, butter chopped,and sugar. Press button for 15 seconds or until mixture is fine and crumbly. Add vanilla,egg, yolks (lemon zest or cinnamon) and process for 20 seconds or until mixture come together (if too loose add a tiny amount of flour at the time and mix, if too dry add 1 tsp of cold water at the time till it comes together)
Cover with plastic wrap and place in the refrigerator. Note: Use dough within 2-3 days and remove from fridge at least 30 minutes before rolling).
Heat oven to 325* or 350* (depending on your oven: I prefer at 325* and let them bake longer) . Once the ball of dough is firm (about after 30 minutes), remove from the fridge and roll it between two sheets of wax paper.Use enough flour to prevent dough to stick to the paper.
using your favorite cookie cutters make about 40 cookies and bake in preheated oven for about 15-20 minutes or until golden brown.
