1 cup butter, softened
1/2 cup powdered sugar
2 tsp Original Double-Strength Vanilla
2 cups sifted all-purpose flour
1 cup finely-chopped walnuts, almonds or pecans
2 tbsp half-and-half
Additional powdered sugar
Purest Ground Cinnamon 6 oz.
Beat butter, sugar and vanilla until light and fluffy. Stir in flour, walnuts and half-and-half; beat until smooth. Shape into 1-inch/25-mm balls and place on ungreased baking sheet. Bake at 350°F/180°C for 15 to 20 minutes or until set but not brown. Cool slightly, roll in powdered sugar and set on wire rack to cool. To some additional powdered sugar, add cinnamon to taste. Roll balls again in cinnamon/sugar mixture. Store in well-sealed containers.
Makes 36 cookies, 1 per serving.