Yield: Makes 2-1/2 dozen.
Susie uses sweet (unsalted) butter in baking -- -a legacy from her childhood on a dairy farm, where she learned to appreciate pure, fresh dairy products and other farm produce. "When we were growing up, my father really made a lot out of birthdays and holidays. At Christmastime, when the pressures of farming were less, he made gingerbread houses and baked cookies - it was very festive!" And so are these mouthwatering treats, with buttercream frosting sandwiched in between.
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- 1 cup butter
- 1-1/2 cups confectioners’ sugar
- 1 teaspoon vanilla
- 1-1/2 cups flour
- 3/4 cup finely chopped walnuts
- 1 cup Buttercream Frosting tinted green and pink