Nutty Butter Balls

1/2 cup Butter or margarine -- softend
1/2 cup Confectioner's sugar
2 cups Flour
1 teaspoon Vanilla
1/2 teaspoon Almond flavoring
1/4 teaspoon Salt (optional)
1 cup Walnuts or pecans -- chop fine
3/4 cup Confectioner's sugar for -- rolling

Preheat oven 400° F.
Place butter in bowl and add 1/2 c. confectioner's sugar and mix on medium speed of mixer until creamy and fluffy. Add flour a little at a time. Beat on low speed after each addition of flour. Keep beating until flour is well mixed. Add flavorings and sprinkle salt over the mixture. Add nuts and mix well with a spoon.
Shape 1 tablespoon of dough into ball. Put balls on cookie sheet about 1 inch apart.
Bake for 10-15 mins. Cookies will be done, but not brown. Remove from cookie sheet to wire rack and cool completely (about 20 mins). Roll in remaining sugar and carefully place in container with lid in a single layer separated by wax paper.

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Christmas Cardamom Butter cookie Recipe

2 cups flour
1/8 teaspoon salt
3/4 cup unsalted butter, room temperature (I omit the salt and use salted butter)
1/2 cup sugar
5 1/2 teaspoons ground cardamom
1/2 cup almonds, sliced
6 tablespoons powdered sugar
sliced almonds (to garnish, about 48 pieces)

Heat oven to 375F degrees, oven rack in center of oven.
Grease a heavy cookie sheet (use a veggie oil).
Combine salt (if using) and flour in a bowl.
Cream Butter sugar and 2 teasp of cardamom until fluffy.
Add flour and beat at low speed.
Stir in 1/2 cup almonds.
Combine powdered sugar and remaining cardamom.
Roll dough into 1 Tbsp balls one at a time.
Roll each in the Powdered sugar mixture, coat well.
Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
Have cookies at least a 1/2" apart.
Bake about 14 minutes or until they are light brown.
Cool on a rack.
Put in airtight container.
You can freeze and they will keep at least a couple of months.

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