Directions:

Cream together the softened butter and powdered sugar until light and fluffy, stir in vanilla.

Whisk together in a separate bowl the flour and a hint of salt, gradually add the butter mixture, stir in chopped peans.

Form dough into approx. 1” balls, approximately 36/3 dozen. Place parchment paper on your cookie sheet and add the balls in 3 rows if your cookie sheet allows it until it is full.

Bake on 400 for 10-12 minutes or just until cookie start to turn a very light golden brown, remove from oven, place on a wire cooling rack. Allow cookies a few minutes to start cooling then while the cookies are still warm, roll them in fresh powdered sugar (twice) and then place them back on the parchment paper. Make your next pan – following same instructions. Store in air-tight container. Makes approx. 3 dozen cookies.