As a young child, we made these cookies any time of the year, but I especially remember eating them around Christmas. They are slightly spiced with lots of nuts and are slightly soft with a crispy edge. I highly recommend making them small so they look even more like buttons when they are baked.
1 cup brown sugar (packed)
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 cup chopped walnuts
white sugar (about 1/4 cup)
Cream butter, brown sugar. Add egg and vanilla and beat well (I use a mixer). Combine flour, baking soda, salt, ginger and cinnamon. Add dry ingredients to butter mixture a little at a time. Stir in walnuts. Refrigerate about an hour. Shape dough into tiny balls (1/2 inch diameter), dip top into white sugar and press down with a fork. Bake on a lightly greased cookie sheet at 375 for 8-10 minutes, until lightly brown. If you bake two pans at a time, be sure to move the pans halfway through the baking so they bake evenly.
Cool slightly on pan and remove to cooling racks. Makes 60 cookies.
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