| 250 g | soft unsalted butter, chopped |
| 1 cup | icing sugar, sifted |
| 1 teaspoon | vanilla extract |
| 1 | egg yolk |
| 20 ml | brandy or water |
| 2 2/3 cups | plain flour |
| 1/2 teaspoon | baking powder |
| 110 g | walnuts, roasted and finely chopped |
| icing sugar, for dusting |
Beat butter and icing sugar until just combined. Add vanilla, egg yolk and brandy and beat until just combined. Gradually beat in combined sifted flour and baking powder and walnuts until mixture just comes together. Form into 2 cm diameter biscuit shapes and place 4 cm apart on baking paper lined oven trays. Bake at 180C for 15-20 minutes or until light golden. Cool on trays, then transfer to a large airtight container, in a single layer, and dust heavily with icing sugar. Will keep for up to 1 week.
From Australian Gourmet Traveller, December 2000.
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