Carol J. Perry

“Karl Smith’s Russian Tea Cakes (Pete’s favorite) 1 cup soft butter
½ cup sifted confectioners’ sugar
1 tsp vanilla
2¼ cups sifted all-purpose flour
¼ tsp salt
¾ finely chopped nuts
(More confectioners’ sugar for finishing) Mix together thoroughly the butter, confectioners’ sugar and vanilla. Sift together the flour and salt and stir into the butter/sugar mixture. Add chopped nuts. Chill dough. Roll into one-inch balls and place them 2½ inches apart on an ungreased baking sheet. Bake at 400 degrees until set, but not brown—about 10 to 12 minutes. While still warm, roll in confectioners’ sugar. Cool. Roll in confectioners’ sugar again. Makes about 4 dozen 1½-inch cookies.”
― Carol J. Perry, Murder Go Round

“Marie’s Butterfinger Cookies Ingredients: 1¾ cups all-purpose flour ¾ teaspoons baking soda ¼ teaspoon salt ¼ cup sugar ½ cup butter, softened 1 large egg 36 pieces of bite-sized Nestlé Butterfinger candy, coarsely chopped Combine flour, baking soda and salt in small bowl. Beat sugar and softened butter in large bowl until creamy. Beat in egg, gradually beat in flour mixture and stir in the Butterfinger pieces. Drop by slightly rounded tablespoons onto ungreased baking sheets. Bake for 10 to 12 minutes at 375 or until lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.”
― Carol J. Perry, 'Til Death