Directions
1
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add nuts. In another bowl, sift together flour, cinnamon and cloves; add with vanilla to creamed mixture. Refrigerate, covered, for 1 hour.
2
Fill 36 generously greased muffin cups or individual 3-in. tins one-third to half full. Press dough around side, leaving a depression in center. (If dough is too soft, add flour.)
3
Bake until light brown, about 18 minutes. Cool 2 minutes; tap tins to remove cookies. Dust with confectioners’ sugar.
Nutrition Facts
1 cookie: 105 calories, 7g fat (3g saturated fat), 24mg cholesterol, 45mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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