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The ultimate wedding cookie

Time 1 hour
Yields Makes about 5 dozen cookies
The ultimate wedding cookie
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 350 degrees.

2

In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter with one-half cup powdered sugar until light and fluffy. Beat in the vanilla.

3

In a separate bowl, whisk together the flour, salt and nuts. Beat the flour mixture slowly into the butter over low speed if using a stand mixer, or gently stir the flour into the butter mixture by hand until evenly combined to form a dough.

4

Roll the dough into 1 inch balls (about 1 rounded teaspoon of dough per cookie); if the dough is too soft to roll, chill it in the refrigerator until it is easy to handle. Place the cookies at least 2 inches apart on ungreased cookie sheets. Bake until lightly browned, about 15 minutes.

5

While the cookies are still hot, gently roll them once in the remaining powdered sugar, then place the cookies on a rack to cool. After the cookies have cooled, roll them again in the remaining powdered sugar.

6

Store the cookies in tightly sealed plastic bags; they also freeze well.

Submitted by Bonnie Zanardi of Whittier.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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