German Christmas Cookies with Walnuts

1. Preheat oven to 180 C / 350 F and line two cookie sheets with baking paper.

2. In a large bowl using an electric hand mixer, cream together butter, the first listed amount of icing sugar and vanilla sugar on low speed. When the icing sugar is blended into the butter, increase to high speed and cream for another minute.

3. Reduce hand mixer speed to low speed and add flour one tablespoon at a time, mixing well after each addition. When the batter turns stiff, then continue stirring in the flour with a fork or spoon (make sure to scrape the sides of the bowl and the egg beaters).

4. Finally, stir in the nuts.

5. Using a melon ball scoop, scoop out the dough and then roll each piece into a ball. Place on the lined baking sheet about 4-5 cm (2 inches) apart. Bake for about 10-12 minutes or until the bottom edges turn light brown. Remove from oven. Put the final amount of icing sugar into a shallow bowl.

6. While the cookies are still hot, roll each one in the sifted icing sugar. Set them on a sheet of parchment paper or a rack. Let them cool and roll again in the icing sugar (may need more).

7. Store in an airtight container.