These tea cakes treat simply melt in your mouth. They are BY FAR my absolute favorite cookie to both make and eat. P.S. They freeze really well too!
- 1 C butter
- 1 Tsp Vanilla extract
- 2 C All-Purpose Flour
- 1 C chopped walnuts (or almonds)
- 1/3 C + 6 TBSP of Confectioners’ sugar
- 24 Hershey Kisses (Optional)
Preheat oven to 350 degrees F. With a mixer, cream butter and vanilla until smooth. In a separate bowl, combine 6 tablespoons confectioners’ sugar and flour. Stir into the butter mixture until just blended- don’t over mix Mix in the chopped nuts.
Roll dough into 1 inch balls, and place them 2 inches apart on an un-greased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in confectioners’ sugar.
Yield: 36 1″ balls.
For a fun twist: instead of rolling the dough into balls, shape the dough around a Hershey Kiss and then bake. This will likely drop your yield to around 24.