1/2 cup unsalted butter at room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 egg, beaten
2 cups all-purpose flour
1 and 1/2 teaspoons active dry yeast
1 pinch of salt
3/4 cup toasted and chopped walnuts
1 lightly whipped egg white
1 cup confectioner's sugar
1/2 cup unsalted butter at room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 egg, beaten
2 cups all-purpose flour
1 and 1/2 teaspoons active dry yeast
1 pinch of salt
3/4 cup toasted and chopped walnuts
1 lightly whipped egg white
1 cup confectioner's sugar
In a bowl, mix well the butter, vanilla extract, and all-purpose flour
Add the egg, all-purpose flour, yeast, salt, and walnuts
Mix until a dough forms
On a floured surface, roll out the dough to a thickness of 0.5 cm
Cut out the cookies using a 5 cm diameter cookie cutter
Brush with the egg white and dust with confectioner's sugar
In a baking sheet, bake in a hot oven (200°C) for 15 minutes or until golden brown
Let cool and store the cookies in an airtight container for up to four weeks.
