Butter Cookies with Local Nuts
By Terese Allen - Fall 2018 Issue
Bake these diminutive pastries studded with nuts in a low oven to keep them pale in color. They look humble and taste opulent.
Recipe Detail Serves: 50 45 minutes Prep Time, 20 minutes Cook Time
Heat oven to 300 degrees. Line 2 large baking sheets with parchment paper. Beat softened butter with electric beaters until pale in color, 3 to 5 minutes. Gradually beat in the sugar, scraping sides of bowl occasionally, until mixture is smooth, 5 to 7 minutes. Use a wooden spoon to stir in 2 1/2 cups flour.
Dust a clean, dry work surface with flour and transfer mixture to it. Knead mixture gently and briefly, just until a soft dough forms. (If dough still feels sticky after it has absorbed the flour on the work surface, work in a bit more flour.)
Roll dough into about 50 small balls, placing them 1 inch apart on the baking pans. Use your thumb to lightly flatten each ball in the middle. Press nuts into the top of each cookie.
Bake cookies until fragrant and lightly colored, 17 to 20 minutes. Cool completely. Store airtight.