Moroccan Butter Cookies

Beat butter for 5-7 min. until white and creamy. Add sugar and continue to beat for 4-5 min. until the mixture is creamy. Using your hands, knead in flour and walnuts or almond kernels until a soft dough forms. If it is too soft, add a tiny bit more flour or chill the dough until it has the right consistency.

Preheat the oven to 150 °C. Thinly dust two baking sheets with flour, but do not grease them. Form walnut-sized pieces of dough into balls and place them 2, 5 cm apart on the trays. Press a few walnut pieces into the top of each ball.

Bake for 20-half hours, until firm. Do not over bake the cookies, they should not brown but should be cream colored. Cool and keep in an airtight tin.

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