1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup ground walnuts
1-1/2 cups all-purpose flour
1-1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons vanilla extract
Confectioners' sugar
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5 to 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.
Total Time
Prep: 25 min. + chilling Bake: 20 min./batch
Makes 3 dozen