The Flaming Pot Holder

Butter Cookies

Not sure why my thoughts have turned to Christmas cookies, but they have. The temperature is in the 90s, the humidity is horrific, and it feels like we are in the 100s. Maybe that is why I am thinking about Christmas cookies at the end of July! Not to wish my life away, but I am longing for cooler days and nights.

Sorry for another post so soon after Friday’s post, but at least these cookies go well with the iced coffee! When I started this blog, I wanted to post 50 recipes a year, but I am shy of my goal. If I post three recipes before the end of Monday, I’ll meet it. I hope you will please bear with me :).

Doesn’t matter if you call them Russian Tea Cakes, Butter Cookies, Nut Balls, or Mexican Wedding Cookies, they are good! Hope these cookies put you in a cooler frame of mind.

Butter Cookies (Print recipe)

1 cup unsalted butter, softened

⅓ cup sugar

2 cups flour

½ cup chopped nuts (walnuts or pecans)

2 teaspoons half-and-half (or milk)

1½ teaspoons vanilla

½ teaspoon salt

Powdered sugar, for rolling

With an electric mixer, cream the butter and sugar until light and fluffy. Stir in the flour, nuts, half-and-half, vanilla, and salt. Mix well. Chill dough in the refrigerator. Roll dough into small, quarter-sized balls. Preheat oven to 375° F. Bake on an ungreased cookie sheet lined with parchment paper for 12 to 15 minutes, until golden. Place cookies on racks to cool for a few minutes. Roll in powdered sugar. Return to cooling racks and cool completely. Store in an airtight container. Makes: about 3 dozen cookies.