day 11 ~ swedish walnut butter cookies...

These are happy little cookies. They remind me of a butter cookie I had once at an English High Tea. They are crisp, buttery and have a wonderful walnut flavor. My son called them "flat Mexican Wedding Cookies". I agree that the taste is quite similar. 

You can make and freeze the dough up to a month in advance of baking them. Then just thaw the dough, slice and bake away. 

If your looking for more baking inspiration head over to my Recipe Catalog. I have moved the holiday treats to the top of the page. 

Let's bake shall we! 
This weeks recipe is being shared with  Nap Time CreationsBalancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy's Recipe BoxFat Tuesday @ Real Food ForagerDomestically Divine Homemaking Link UpWhat's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious DishesTempt Your Tummy TuesdayThe Kids in the Kitchen Link-up @ Young Living Oil Lady,  This Chic CooksCast Party Wednesday @ Lady behind the CurtainTuesdays at the Table33 Shades of Green, Full Plate @ Miz Helen's Country CottageFriday Flair @ Whipperberry Food on Friday's @ Anne KroekerSimply Delish Saturday @ KB and Whitsnakes HomeCooking Thursday @ A Diary of a Stay at Home MomGCC Recipe swap @ The Grocery Cart ChallengeWeekend Potluck @ The Country Cook as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
Swedish Walnut Butter Cookies
recipe from Cuisine at Home - Holiday Cookies 2012

2 sticks unsalted butter, softened
2/3 cup powdered sugar

1 1/2 cups all purpose flour
1 1/4 cups finely ground toasted walnuts
1 tsp vanilla paste or extract 
powdered sugar

Cream butter and 2/3 cup powdered sugar in a bowl with a hand mixer on medium speed until light and fluffy, 2-3 minutes

Add flour, walnuts, and vanilla; mix on low speed until a soft dough forms.

Divide dough in half.  Roll each half into a 9-inch log.  Wrap dough in plastic wrap and refrigerate until firm, several hours or overnight.  

Preheat oven to 375 with racks on top and bottom thirds.  Line two baking sheets with parchment paper.

Slice dough into 1/4-inch thick slices; arrange on prepared baking sheets, spacing 1 inch apart.

Bake cookies until slightly puffed and edges are golden, 10-13 minutes.  Transfer cookies to a rack to cool slightly.

Dust cookies with powdered sugar while still warm.