Had to try a new cookie this year. The name of these caught my eye, and just sounded so fun! As I was making them I read how they are a tradition German Christmas cookie, which intrigued me even more. These were really buttery and yummy, and pair up so well with hot chocolate!
1 cup butter
5 Tbls Granulated sugar
2 tsp pure vanilla extract
1/4 tsp salt
2 cups all purpose flour
2 cups finely chopped walnuts, these are optional, but really hold the cookie together
1 1/2 cups powdered sugar
Using an electric stand mixer fitted with paddle attachment, or handheld mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour, beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic food wrap for approximately 45 minutes to an hour.
Meanwhile, arrange oven rack in middle of oven and preheat to 350ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside. Measure dough using a small, 1-inch spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to make a small rounded ball.
Place dough balls 1½ inches apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And the cookies should not crack.
Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar.
Recipe adapted from: Wicked Good Kitchen