Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure they bake evenly without overbrowning.
Step 2: Whip the butter and sugar
In a separate bowl, combine the softened butter and powdered sugar. Beat until light and fluffy. This step is useful because it gives depth and shape to the sponge cake.
Take your time. The consistency becomes really creamy as it prepares.
Step 3: Shape the dough.
Add the vanilla extract and flour. Gradually add the salt, just enough to form a soft dough. Avoid overmixing, or the cookies will become tough instead of crumbly.
The dough should be soft to shape and smooth to the touch.
Step 4: Fold in the nuts.
Gently fold in the chopped nuts, making sure they’re evenly distributed throughout the dough. Each cookie should have a nutty crunch in every bite.
Dried fruit is a traditional ingredient, but it also offers warm, comforting flavors, perfect for adding to a buttery base.
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