Preheat the oven to 175°C (350°F). Line a large baking sheet with parchment paper. This will prevent the cookies from sticking and ensure even baking without over-browning the bottom.
Step 2: Cream the butter and sugar
In a medium bowl, combine the softened butter and powdered sugar. Beat until light and fluffy. This step is important because it forms the basis for a delicate and well-formed sponge cake.
Take your time. A really creamy butter makes a huge difference.
Step 3: Shaping the dough.
Add the vanilla extract and mix. Gradually add the flour and salt, mixing just enough to form a soft dough. Avoid overmixing, as this will harden the cookies instead of making them crumbly.
The dough should be easy to shape and smooth to the touch.
Step 4: Stir in the nuts.
Gently fold in the chopped nuts, making sure they are evenly distributed throughout the batter. Each cookie should have a nutty crunch with every bite.
Nuts are a traditional ingredient, but they also give dishes a warm and pleasant flavor that pairs perfectly with the buttery base.
Next Page
