Directions
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together butter and sugar. Beat in the vanilla and salt. Gradually add flour or gluten free flour blend (see Recipe Notes); beating after each addition. Stir in the nuts; mix until fully incorporated. Divide dough in half and refrigerate in plastic food wrap for approximately 45 minutes.
Meanwhile, arrange oven rack in middle of oven and preheat to 350ºF (177ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside. Measure dough using a small, 1-inch (2.5 cm) spring-loaded scoop making sure each scoopful is level. Roll dough between palms of hands to achieve a small rounded ball.
Place dough balls 1½ inches (3.75 cm) apart on prepared baking sheets. Bake in preheated oven until the cookies are just beginning to brown, about 12 to 14 minutes. Do not overbake. The underside of the cookies should be only lightly browned. And the cookies should not crack—a sure sign of overbaked teacake cookies.
Cool cookies on baking sheets on wire racks for approximately 2 minutes. Remove cookies from baking sheets using a metal cookie spatula. While cookies are still warm, gently roll them in the confectioners’ sugar. Place the sugar-coated cookies on wire racks to cool completely. Roll cookies once again in the confectioners’ sugar.
Yield: Makes about 6 dozen (about 72) small cookies when using 1-inch (2.5 cm) size (very small) cookie scoop as indicated in the recipe. Of course, larger cookie scoops will make larger sized cookies and yield less of them.
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