Italian Butter Cookies

Italian Butter Cookies

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 50

    • Ingredients

  • 1lbsoft butter
  • 1cuppowdered sugar
  • 1cupwalnuts, chopped fine
  • 3 1/2 cupssifted flour
  • 1teaspoonvanilla
  • powdered sugar

    • Directions

  • Whip butter with mixer.
  • Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time.
  • Add vanilla.
  • Drop cookie batter, by teaspoonfull quantities, on ungreased cookie sheet.
  • The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape.
  • Bake 15-20 minutesat 350°.
  • Remove from pan; sprinkle with a little powdered sugar.

    • Reviews

  • “Lovely biscuits,they were gone as soon as they cooled down!So I,ll be making more!”

  • “We loved these cookies! They’re very buttery, not too sweet. They just melt in your mouth. I cut the recipe in half, but next time I will do the whole recipe and freeze some to have them handy. Very easy to make.”

  • “Very Good and very easy — light and tasty. I baked a small batch exactly as directed — they were good, but a bit flat. For the second batch I added a pinch of salt,that helped a bit,but I thought they could use a bit more flavor and texture so I added a 1/4 cup of vanilla sugar.That really rounded off the flavor.I would suggest adding 6 tablespoons of vanilla sugar to the whole batch or 6 tb of granulated sugar and another 1/2 teaspoon of vanilla extract.I got 110 cookies with a small cookie scoup — they took 16 minutes to cook, I did two sheet at once — reversing the sheets and a flipping them 180 degrees after 8 minutes.”

  • “What a wonderful cookie!This was my favorite out of all the cookies I made this Christmas, and also the one that generated the most positive comments.Probably wouldn’t be much of a ‘kid pleaser’ as they’re not overly sweet, but adults raved about them.I doubled the vanilla, just because I always do when making cookies.I sifted powdered sugar on them as they sat on the cooking rack.Perfect!”

  • “Delicious!Mine ended up very flat compared to the ones in the picture – but oh boy were they good!They were crispy at the first bite, but then melted away in your mouth.This recipe made LOTS of cookies – so if I make them again I might only make half the recipe.Thanks for the great cookie recipe!”

  • “A wonderful cookie! Just melts away. “

  • “What delicious and delicate little cookies. They were absolutely my favorite of all the varieties I made last year!I added additional vanilla as suggested by other reviewers, good tip.Also used a small cookie scoop and flattened the balls of dough gently with a glass dipped in fine granulated sugar, negating the need of sprinkling on more powdered sugar after baking. These were easy to prepare & froze well, but take care not to overbake them as they will burn easily. They do still taste great even when quite brown!”

  • “Outstanding cookie, melts in your mouth, suprisingly light, without being too crumbly or fragile.I did as the recipe said and dusted some of the baked cookies with powdered sugar, but to break it up, I pressed some leftover finely chopped walnuts onto the tops of some of the pre-baked cookies and baked as normal, without dipping in the sugar afterwards.They came outmore of a golden shade, but it made a lovely contrast with the powdered ones on my cookie platter.”

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