Ingredients:
- 1 cup (2 sticks) butter, at room temperature
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups finely chopped walnuts or pecans
- Approximately 1 cup powdered sugar
Directions:
- Preheat oven to 325 degrees F. Line a sheet pan with parchment paper.
- Add butter to large bowl; beat on high speed using electric mixer for 2 minutes or until butter is smooth and creamy. Add molasses and vanilla; mix until combined. Add flour, salt and cinnamon; mix on low until incorporated. Add nuts; mix to combine.
- Roll dough by rounded tablespoons into balls and place on prepared pan 2 inches apart. Bake until puffed and bottoms are just turning golden, about 20-23 minutes.
- Remove from oven and let cookies sit 5 minutes until cool enough to handle but still warm. Roll each cookie in powdered sugar and return to sheet pan. Let cool completely and then roll again in powdered sugar. Store in airtight container up to 1 week. Yield: 18 cookies
