|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These traditional cookies are not only popular at Christmastime, but are also commonly found at a variety of celebrations such as weddings, christenings, and bridal showers. They are also known as sand cookies, butternut cookies, and Mexican wedding cakes. These tender little cookies don't change their shape while they are baking. They are really a shortbread cookie but baked in the shape of a drop cookie. They are mild and tender and crumbly and buttery, just perfect for any taste.
Try forming some of the dough around unwrapped chocolate kisses, maraschino cherries, other types of candy, such as candy bars cut into small cubes, or nuts to form a surprise center. The first coating of powdered sugar on the cookies melts to form a thin icing, which is sealed in by the next coating. So make sure to coat them twice!
Store in an airtight container at room temperature up to 1 week, if they last that long!
Gather the ingredients.
Cream butter with 1/2 cup powdered sugar until well blended and smooth. Beat in vanilla, then add flour and salt.
Mix until just combined. You don't want too much gluten to form; the cookies should be tender. Add nuts, if using.
Cover dough and chill for several hours - or overnight - in refrigerator.
When ready to bake, bring dough to room temperature for about 30 minutes. Preheat oven to 400 F.
Form dough into 1-inch balls and place on an ungreased cookie sheet. The dough will not spread at all during baking, so you can place them pretty close together.
Bake cookies for 8 to 12 minutes. The cookies should not brown on the top, but instead just become very pale gold on the tops and lightly golden on the bottom.
Immediately take cookies, one at a time, off hot cookie sheet and drop into a shallow bowl full of remaining powdered sugar. Roll and place on a rack to cool. When cookies are cool, roll again in powdered sugar to coat.