If there’s one cookie recipe that I absolutely adore, it’s Butternut Cookies. These little morsels of buttery, nutty goodness are the epitome of home-baked comfort. Originating from the classic Christmas cookie tradition, Butternut Cookies have made their way into our hearts and kitchens as a year-round treat. The recipe is simple, calls for everyday ingredients and the end result is nothing short of delightful. What I love about Butternut Cookies is their unique texture – a delicate crumb that melts in your mouth, thanks to the generous amount of butter used. The finely chopped walnuts add a beautiful crunch and nutty flavor that pairs perfectly with the sweetness of the cookie. Rolling the cookies in confectioners sugar gives them a festive, snowy appearance and an extra touch of sweetness. Whether it’s for an afternoon tea, a holiday cookie exchange, or simply a sweet craving, these Butternut Cookies never disappoint. So, let’s get baking!
Ingredients
- 2 c. butter
- 1 c. sugar
- 4 tsp. vanilla
- 4 c. flour
- 1 tsp. salt
- 4 c. finely chopped walnuts
- confectioners sugar
Baking Instructions
- Cream the butter, sugar and vanilla until fluffy. Add flour and salt.
- Blend well. Add nuts.
- Mix well and shape into 1-inch balls. Bake at 325 degrees for 20 minutes. Do not brown.
- Cool and roll into confectioners sugar.
Calorie: 250
Total cooking time: 40 minutes
Difficulty level: Easy
The Great Butternut Cookie Caper
Friends, I’ve got a tale to tell. A tale of butter, sugar, and walnuts, and yes – the legendary butternut cookies. This isn’t just a recipe; it’s a saga of culinary hilarity. So, grab a cup of tea, sit back, and let’s dive headfirst into this cookie chaos.
The Butter, Sugar, Vanilla Tango
As every great saga does, this one begins with butter. Two cups of it, in all its creamy glory. I creamed the butter like it owed me money, until it got fluffy and light. Then the sugar, a whole cup, joined the party, turning the mix into a heavenly cloud of sweetness. Next, we added the vanilla, all four teaspoons of it. My kitchen smelled like a vanilla scented wonderland, and I half expected a unicorn to prance out of my pantry.
The Flour and Salt Fiasco
Here’s where things got a bit…floury. Adding four cups of flour and a teaspoon of salt to the mix, I aimed for a ‘blend well’ scenario. Instead, I ended up in a cloud of flour, looking like a reject from a ghost audition. But hey, on the bright side, my kitchen floor has never been cleaner.
The Nutty Addition
Next came the walnuts, four cups of them, finely chopped. Now, I don’t know if you’ve ever tried to chop that many walnuts, but let me tell you, it’s a workout. By the end, I was sweating like a squirrel at a nut festival. But the walnuts added a crunchy twist to the mix that was totally worth the arm workout.
The Sphere Spectacle
With the dough mixed well, it was time to shape it into 1-inch balls. Sounds easy, right? Wrong. My little dough balls had a mind of their own. They rolled off the counter, under the fridge, and one even made a daring escape out the back door. After a wild dough ball roundup, I finally had them lined up and ready for the oven.
The Bake Off
Baking at 325° for 20 minutes, my little cookie spheres transformed into golden nuggets of yumminess. Key note here: do not brown. I repeat, do not let those cookies get a tan. They’re meant to be pale and interesting, like a Victorian lady on a beach holiday.
The Sugar Showdown
Finally, it was time for the pièce de résistance: the confectioners sugar. I let the cookies cool (a test of patience for a cookie monster like me) and then rolled them in the sugar. It was like a winter wonderland in my kitchen, except the snow was sweet and I didn’t need to shovel the driveway afterward.
The Sweet Conclusion
So, there you have it. The saga of the butternut cookies. It was a rollercoaster of butter, sugar, vanilla, flour, salt, walnuts, and confectioners sugar, with a few laughs thrown in for good measure. Trust me, if I can make these cookies without causing a minor kitchen disaster, anyone can. So, get out there and give it a go! And remember, if you end up covered in flour or chasing runaway dough balls, it’s all part of the fun.
