1 cup unsalted butter
1/2 cup confectioners' sugar
1 teaspoon vanilla or almond extract
1 T cornstarch
2 cups all-purpose flour
1 cup chopped nuts
1/4 teaspoon salt
For Rolling Cookies
1/3 cup confectioners' sugar
1 T cornstarch, sifted with sugar
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Beat the butter and 1/2 cup of the confectioners' sugar until smooth and creamy. Add in extract and mix until combined. Mix in the cornstarch, flour, nuts and salt. Mixing until just combined. Roll about 1 teaspoon of dough into balls and place on prepared baking sheet. The cookies can be placed quite close together since they do not spread during the baking process. Bake in preheated oven for about 15 minutes – taking care not to over bake. Allow cookies to cool on baking pan until you are able to comfortably hold them in your hands. Sift 1/3 cup confectioners’ sugar and 1 T cornstarch into a medium bowl. While cookies are still warm, roll them in confectioners' sugar. Place cookies on cooling rack, once they have cooled completely, roll them in confectioners' sugar again
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