MELT AWAY BUTTER FINGERS

"This popular cookie can be shaped into balls or crescents, too."

2 cups flour
3/4 cup powdered sugar, divided use
1/8 teaspoon salt
1 cup butter or margarine
1 cup finely chopped walnuts
1 teaspoon vanilla
1/4 cup powdered sugar

Heat oven to 400 degrees F.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix otn hands to form a smooth dough.

Using about 1 tablespoonful dough for each, shape into 2 1/2-inch fingers. Place on ungreased cookie sheets.

Bakes at 400 degrees F for 5 to 7 minutes or until set and light golden brown. Cool 1 minute; remove from cookie sheets. Carefully roll in the remaining 1/4 cup powdered sugar; cool.

VARIATIONS:

NUTTY CHOCOLATE BUTTER FINGERS:
Omit walnuts. Shape and bake dough as directed above. Do not roll in powdered sugar. In small saucepan over very low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon margarine or butter; cool slightly. Dip ends of cookies into chocolate mixture, then into 1/2 cup finely chopped pistachio nuts. Let stand until set. 3 1/1 dozen cookies.

CHOCOLATE CHIP BUTTERBALLS:
Prepare dough as directed above, substituting 1 cup miniature semisweet chocolate chips for walnuts. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325 degrees F for 14 to 17 minutes or until firm to the touch but not brown. DO NOT OVERBAKE. Immediately remove from cookie sheets. Roll in powdered sugar; cool. 3 1/2 dozen cookies.

Makes 3 1/2 dozen cookies
From: Recipelink.com
Source: Recipe booklet: Cookies Galore, Pillsbury Classic Cookbooks #151, September 1993