Tea Cookies I

Recipe View 5 mins In a large bowl, cream together the softened butter and 1/2 cup of confectioners' sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View 1 mins Beat in the vanilla extract until well combined. (Approximately 1 minute)

Recipe View 1 mins In a separate bowl, whisk together the flour, salt, and baking powder. (Approximately 1 minute)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (Approximately 2-3 minutes)

Recipe View 1 mins Stir in the chopped walnuts until evenly distributed throughout the dough. (Approximately 1 minute)

Recipe View 2 mins Divide the dough in half and shape each half into a log. Wrap each log tightly in plastic wrap. (Approximately 2 minutes)

Recipe View 1 hrs Chill the dough in the refrigerator for at least 1 hour, or up to 2 days. This allows the dough to firm up and prevents the cookies from spreading too much during baking. (Chill: 60+ minutes)

Recipe View 10 mins Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. (Approximately 10 minutes)

Recipe View 6 mins Remove one log of dough from the refrigerator at a time. Slice the dough into 1/4-inch thick rounds. (Approximately 5-7 minutes)

Recipe View 4 mins Place the cookie rounds on the prepared baking sheets, leaving about 1 inch between each cookie. (Approximately 3-5 minutes)

Recipe View 11 mins Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies should be firm to the touch but not browned. (Bake: 10-12 minutes)

Recipe View 5 mins Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (Cooling: 5 minutes)

Recipe View 6 mins While the cookies are still warm, gently roll them in confectioners' sugar to coat. Once cooled, roll them again for a thicker coating. (Approximately 5-7 minutes)