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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My uncles have always called these cupcake cookies because of the unique and pretty way they're baked. My maternal grandmother mixed up many a batch. Ingredients:
1 cup sugar |
1 cup butter, softened |
2 eggs |
1 cup ground walnuts |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon ground cloves |
1-1/2 teaspoon ground cinnamon |
2 teaspoons vanilla extract |
shortening |
confectioners' sugar |
Directions:
1. In a bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition, and nuts. Sift together flour and spices; add with vanilla to creamed mixture. Chill 1 hours.
2. Using shortening, liberally grease muffin tins or individual 3-in. tins or tart shells. Fill tins 1/3 to 1/2 full and press dough around sides, leaving depression in center. (If dough is too soft as you press into tins, add more flour.)
3. Bake at 350° for about 18 minutes or until light brown. Cool 2 minutes; tap times to remove cookies. Dust with confectioners' sugar. Yield: 2-3 dozen.
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