** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sift the flour, salt, and baking powder together and set aside.
2. Cream the butter until soft and gradually add the sugar.
3. Add the flour mixture a little at a time and mix well.
4. Refrigerate for one hour. Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately 1/4" thickness.
5. (The dough gets soft quickly). Sprinkle the dough with the nuts and gently press them in with the rolling pin.
6. Cut into 1-1/2" squares. Pix uses a paper pattern as she is hopeless at estimating things like this, unlike Faith.
7. Prick with a fork and place the squares on an ungreased cookie sheet.
8. Repeat with the rest of the dough. Bake until golden brown, approximately 15 minutes in a preheated 350 F oven.
9. Makes 6 dozen squares. This is a devastatingly rich, crumbly cookie.
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Dietary Notes:
This recipe is low-sodium with 17.86mg per serving and low-cholesterol with 13.56mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners allergies.
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