Ingredients
1 cup butter, softened1 cup sugar2 large eggs, room temperature1 cup ground walnuts1-1/2 cups all-purpose flour1-1/2 teaspoon ground cinnamon1 teaspoon ground cloves2 teaspoons vanilla extractConfectioners’ sugar
Preparation
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add nuts. In another bowl, sift together flour, cinnamon and cloves; add with vanilla to creamed mixture. Refrigerate, covered, for 1 hour.
Fill 36 generously greased muffin cups or individual 3-in. tins one-third to half full. Press dough around sides, leaving a depression in center. (If dough is too soft, add flour.)
Bake until light brown, about 18 minutes. Cool 2 minutes; tap tins to remove cookies. Dust with confectioners’ sugar.
