When we were kids and learning to bake these cookies we ate so many of them before the guests arrived and we always got into trouble for it. But we felt it was well worth the wrath of my Grandmother and Mom.
Butter Nut Cookie
Noci Di Burro
1/2 pound unsalted butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
1 cup hazelnuts, chopped
Confectioners' sugar for coating
Preheat oven to 350 degrees
Using an electric mixer with the paddle attachment, cream the butter, confectioners' sugar, and vanilla until well blended.
Add the flour and hazelnuts on low speed.
When dough is formed roll dough in 1/2 inch balls and place on parchment lined cookie sheets, spacing them about 2 inches apart. Bake for 15 to 20 minutes, or until lightly browned.
Remove from the oven and while the cookies are still hot, roll in confectioners' sugar to coat. Place cookies on wire cooling racks.
Let cookies cool completely, then store in an airtight container.
Be sure you "steal" a few before you store them away.
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