Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped walnuts (optional)
- 1/2 cup confectioners’ sugar
Instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour and salt in a separate bowl. Gradually add the flour mixture to the wet ingredients, beating until just combined.
- Stir in the walnuts, if desired.
- Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to brown.
- Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, dust them with confectioners’ sugar.
- Store in an airtight container at room temperature for up to 3 days.
Tips:
- For a chewier cookie, refrigerate the dough for at least 30 minutes before baking.
- For a crispier cookie, do not refrigerate the dough and bake the cookies for 12-14 minutes.
- You can add other ingredients to these cookies to your liking, such as chopped almonds, pecans, or dried fruit.
- If you don’t have parchment paper, you can grease the baking sheets instead.
