These cookies literally melt in your mouth. They are white, but can be tinted with food coloring in pastel colors if desired. They are irresistible.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together flour, confectioners' sugar and salt in large mixer bowl. Add the shortening, vanilla and chopped walnuts. Using low speed of an electric mixer, mix all ingredients until just blended.

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  • Roll dough on floured counter into 1 1/2 inch cylinders. Refrigerate for at least 30 minutes until firm enough to slice.

  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Remove dough from the refrigerator and slice into 3/8 inch thick slices. Place cookies on prepared cookie sheets.

  • Bake cookies at 350 degrees F (175 degrees C) for 10 minutes. Cookies should be white, if they turn brown reduce the cooking time.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

259 calories; 19.2 g total fat; 0 mg cholesterol; 146 mg sodium. 21 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/03/2003
I had to make these a couple of times to really get them right. They really do melt in your mouth. One little trick I do is to use butter flavored shortening. Read More
(11)

Most helpful critical review

Rating: 1 stars
12/16/2003
they taste like shortening and are absolutely terrible! i would never make them again!-YUCK! Read More
(2)
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/03/2003
I had to make these a couple of times to really get them right. They really do melt in your mouth. One little trick I do is to use butter flavored shortening. Read More
(11)
Rating: 4 stars
11/03/2003
I had to make these a couple of times to really get them right. They really do melt in your mouth. One little trick I do is to use butter flavored shortening. Read More
(11)
Rating: 4 stars
11/30/2004
I was so thrilled when I finally found this receipe. It's very similar to the same cookie that I remember having on my first day of kindergarten. The recipe does make quite a few cookies. I would recommend scaling the recipe down. This a short bread cookie so it isn't very sweet. Read More
(7)
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Rating: 4 stars
01/20/2009
these are deliciously airy not too sweet little treats. I rated them four stars because the dough is a bit challenging to work with. you absolutley MUST allow the dough to chill or you will have a heck of a time cutting it. And be sure to slice the dough no more than half an inch thick or they wont have that light airy texture you want. Read More
(6)
Rating: 4 stars
12/04/2007
This dough is best if you cover it and keep it in the fridge for a while. Roll it into balls then cool them then throw straight into the oven. If you try and bake immediately after mixing the dough spreads way too much. Try adding some kind of peppermint flavor. I usually chop up whatever candy I have lying around. White chocolate peppermint bark is the best but I've used andes mints or york peppermint patties. Its fun to flavor it with extract then dye half the dough red and make swirly cookies. Read More
(5)
Rating: 4 stars
12/15/2002
Yum these taste just like pecan sandies I didn't slice them but scooped the dough onto a pan Read More
(4)
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Rating: 5 stars
04/26/2006
These are a favorite around the house church and workplace. Will definitely keep this recipe and make them often. Read More
(4)
Rating: 4 stars
12/24/2003
Very good taste and husband also likes. Delicate flavor and texture. Dough was hard to work with: too much quantity for my stand mixer and even though I chilled it overnight it was hard to handle. Next time I will make 1/2 batch. Read More
(4)
Rating: 5 stars
12/15/2010
I wanted to try this recipe as Christmas cookies for friends who have dairy allergies. I did omit the nuts as well. I read the other reviews before making so I made a couple of revisions. First I added about 1/2 c. brown sugar packed. Then I reduced the vanilla to 2 tsp. and added 2 tsp. almond extract. I also reduced the salt to 2 tsp could have left out more. Since the batter was still sticky even after refrigerating I just floured my hands and made balls then flattened with the floured bottom of a cup to about 3/8 inch. (I didn't bake the whole batch so I rolled the rest of the dough into balls refrigerated them on a cookie sheet and then stored in a sealed container.) I then baked the cookies for 8 minutes and that was enough. They turned out great! They left a little indent in the middle which when they cool will be filled with icing although they really don't need it! Delicious! UPDATE--For a trial run I served these at my 4 yr-old's bday party. They were a hit! The 13 yr-old w/allergies LOVED them and begged to take some home. She was thrilled to find a cookie she could eat that wasn't plain shortbread. Read More
(3)
Rating: 1 stars
12/15/2003
they taste like shortening and are absolutely terrible! i would never make them again!-YUCK! Read More
(2)