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1 Tasse | butter unsalted |
1/2 Tasse | dark brown sugar |
2 Tasse | flour |
1/2 Teelöffel | baking powder |
1/4 Teelöffel | salt |
1 Tasse | Finely chopped walnuts or pecans |
Sift the flour, salt, and baking powder together and set aside. Cream the butter until soft and gradually add the sugar. Add the flour mixture a little at a time and mix well. Refrigerate for one hour.
Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately 1/4" thickness. (The dough gets soft quickly.) Sprinkle the dough with the nuts and gently press them in with the rolling pin. Cut into 1-1/2" squares.
Pix uses a paper pattern as she is hopeless at estimating things like this, unlike Faith. Prick with a fork and place the squares on an ungreased cookie sheet. Repeat with the rest of the dough.
Bake until golden brown, approximately 15 minutes in a preheated 350F oven. Makes 6 dozen squares. This is a devostatingly rich, crumbly cookie.
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