- 1 cup butter, softened
- 1 cup walnuts, ground
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 cups sprouted spelt flour
Cream together the butter and powdered sugar until light and fluffy. Add the walnuts, flour, and vanilla extract beating until thoroughly combined. Turn the dough out onto a piece of waxed paper and wrap. Refrigerate for at least 3 hours or up 2 days.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
Roll the dough out onto a floured board to about 1/8” thickness. Cut into desired shapes and place on prepared baking sheet.
Bake in preheated oven for 10 to 12 minutes or until edges become golden.
Cool 5 minutes on baking sheet before removing to cool completely on wire racks.
These cookies freeze delightfully, so make a big batch and have some for later too.
