Oh my goodness! I’ve been looking for this recipe for years. My mom used to make them all the time, and I lost her recipe. Thank you so much! She always called them “Michigan rocks.” The full recipe

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and ensure a warm bake without excessive browning of the bottom.

Step 2: Cream the butter and sugar

In an intermediate bowl, combine softened butter and powdered sugar. Beat until light and fluffy. This step is helpful because it involves deepening and shaping the sponge cake.

Take your time. It gets really creamy in the process.

Step 3: Shaping the dough.
Add the vanilla extract and the flour. Gradually add the salt, just enough to form a soft dough. Avoid overmixing; this will make the cookies tough rather than crumbly.

The dough should be airy to shape and smooth to the touch.

Step 4: Stir in the nuts.
Gently fold in the chopped nuts, making sure they are evenly distributed throughout the batter. Each cookie should have a nutty crunch with every bite.

Nuts are traditional ingredients, but they also offer warm and comforting flavors that are perfect additions to a buttery base.