Lynn’s Tea Cookies

1 c

[8 oz]

 butter
1/2 c

[2 oz]

 confectioners sugar, or substitute raw sugar whizzed in a spice grinder to a powdered sugar consistency
1 tsp vanilla
2 c

[8.25 oz]

 all-purpose flour
1/2 tsp salt
1 c black walnuts, hazelnuts, or other nuts; finely chopped
1/2 c cacao nibs
2 c

[1 lb]

 butter
1 c

[4 oz]

 confectioners sugar, or substitute raw sugar whizzed in a spice grinder to a powdered sugar consistency
2 tsp vanilla
4 c

[17 oz]

 all-purpose flour
1/2 tsp salt
2 c black walnuts, hazelnuts, or other nuts; finely chopped
1 c cacao nibs

Desserts

directions

Lynn’s Tea Cookies

Mix butter, sugar, and vanilla thoroughly. Stir flour and salt together; blend in. Mix in nuts and cacao chips.

Roll dough in 1" balls; a one-tablespoon-size cookie scoop works great. To bake the same day, place onto an ungreased cookie sheet that will fit into your fridge. (These cookies don’t spread, so they can be pretty close together.) Chill for at least an hour.

Heat oven to 400°. Bake 10–12 minutes until set and bottoms are just beginning to brown.

Prepping ahead: Like many cookies, these freeze beautifully. Place the balls onto a cookie sheet with no space between them, and put the cookie sheet into your freezer. After about three hours but within a couple of days, transfer frozen cookies into zip-lock bags, in single layers. Return bags to freezer. To bake, heat oven to 400°. At the same time take out the cookies you want to bake and place them on a cookie sheet. Bake 12–15 minutes until set and bottoms are just beginning to brown.