The kids will love helping out with these tasty treats.
- 225 g unsalted butter, at room temperature
- 75 g pure icing sugar, plus extra, to coat and dust
- 2 tsp vanilla extract
- 320 g plain flour, sifted
- 90 g walnuts, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Using an electric mixer, mix butter and sugar until thick and pale. Add vanilla, flour, walnuts and a pinch of salt and mix to form a dough.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C. Roll dough into 24 walnut-sized balls, pressing down to flatten slightly, and place on an oven tray lined with baking paper. Bake for 10 minutes or until light golden. Remove from oven and roll warm cookies in icing sugar to coat. Place on a wire rack to cool completely. Dust with extra icing sugar before serving.
Photography Armelle Habib
As seen in Feast magazine, Dec/Jan 2013, Issue 27.