From Billie Reid
2 1/2 cups cake flour
1 cup butter
1/2 t. salt
1/2 cup confectioners' sugar
1 t. vanilla
1 cup filberts*, finely chopped
Sift the flour, measure.
Cream the butter, salt, and confectioners' sugar together until light and fluffy.
Add vanilla and chopped filberts*.
Stir in the flour.
Form the dough into small balls about 3/4 inch in diameter.
Bake in a moderate oven - 350 F. - for 12 -15 minutes.
Roll in additional confectioners' sugar while cookies are still warm.
Makes 4 dozen.
*Note: filbert is a "hazelnut" (late 14c, from Anglo-French philber, late 13c), from Norman dialect noix defilbert, in reference to St. Philbert, 7c Frankish abbot, so called because the hazel nuts ripen near his feast day, Aug. 22, (Old Style).
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