1/2 c Unsalted butter; no sub.
3 tb Confectioner’s sugar
1 ts Vanilla extract
1 c Cake flour; sifted
1/2 c Pistachio nuts or pecans
(ground) 1/2 c All-purpose flour
1/2 c Confectioner’s sugar
Preheat oven to 350 deg. Cream butter with elec. mixer. Add confect. sugar and beat until well mixed. Beat in vanilla, then add cake flour and ground nuts and mix well. Cover dough with wax paper and refirgerate for 15 minutes, or until it firms up. Divide dough in half and cut each half into 12 pieces. Place some flour on a sheet of wax paper and use it to dust your
hands LIGHTLY before shaping each cookie. Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter. Place cookies on ungreased baking sheets about 1 1/2 inches apart. Bake in middle of oven for about 13 minutes or until pale golden around edges. Tranfer to racks set over wax paper and dust them with confectioner’s sugar while still warm. Cool cookies completely; then store in airtight containers. NOTE: * may substitute pecans for pistachios, but taste will not be the same. Source: The Christmas Cookie Book —–