Susie uses sweet (unsalted) butter in baking – -a legacy from her childhood on a dairy farm, where she learned to appreciate pure, fresh dairy products and other farm produce. “When we were growing up, my father really made a lot out of birthdays and holidays. At Christmastime, when the pressures of farming were less, he made gingerbread houses and baked cookies - it was very festive!” And so are these mouthwatering treats, with buttercream frosting sandwiched in between.
Cream butter and ½ cup confectioners’ sugar until fluffy and light. Stir in vanilla and mix well. Add flour and nuts and blend to make a stiff dough. (Add up to ¼ cup more flour to stiffen dough.) Roll dough a teaspoonful at a time into small balls. Place 1 inch apart on a lightly greased cookie sheet and bake at 350 degrees for 12 to 15 minutes, until firm. Roll in remaining 1 cup confectioners sugar while still warm. (“I push them all together on the cookie sheet and cover them with the sugar pushed through a sieve.”) Cool on a rack. Sandwich cookies with frosting in between, using a spatula or cake decorating set fitted with a star tip. (If cookies are to be frozen, do not frost until they are thawed and ready to be served.)