These cookies are a low sodium version of a very rich and delicious cookie that my mother-in-law used to make. I still make them for special occasions.

36 buttons: 8 mg. sodium per button

1 cup no salt added butter
1/2 cup powdered sugar
1 cup finely chopped no salt added walnuts*
2 cups all-purpose flour
1/8 teaspoon salt
Granulated sugar

Prep. Instructions

1. Remove butter from refrigerator and allow it to soften.

2. Have all other ingredients on hand.

Cooking Instructions

1. Place butter in a large bowl. Stir in sugar, mixing until mixture is creamy.

2. Stir in chopped nuts until well blended. Stir in the salt.

3. Gently stir in flour, about a third of a cup at a time, blending well after each addition. Chill in refrigerator for about 20 to 30 minutes, or until dough is pliable and no longer sticky.

4. Roll dough with your hands into balls the size of hickory nuts, making 36 balls. Roll balls in the granulated sugar.

5. Place balls on an ungreased baking sheet. Press a small hole in the middle of each ball, using one finger.

6. Preheat oven to 300 degrees F. Bake cookies 30 to 35 minutes, until bottoms of cookies are lightly browned. Cool on wire racks.

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*I chop my walnuts very fine in my coffee grinder so that they are hardly visible when I stir them into the dough. If you prefer to see the walnuts, you can chop them less fine; just avoid large chunks.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds