Provincetown Portuguese Cookbook

Doces

Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Linda Codinha O'Brien

2 cups butter

1 cup 10X (confectioner's) sugar

1/2 tsp. salt

41/2 cups sifted all purpose flour

1 cup ground walnuts

Extra 10X sugar

Beat the butter with 1 cup 10X sugar in a large bowl until light and fluffy. Beat in the vanilla and salt. Gradually blend in the flour and walnuts to make a stiff dough. Roll the dough into 1-inch balls between the palms of your hands and place 1 inch apart on a greased cookie sheet. Bake in a 400° oven for 12 minutes or until firm and lightly brown on the edges. Roll, while hot, in the extra 10X sugar. Cool on wire racks and roll again in the 10X sugar.

Makes 50.