I found this recipe in a magazine at some point and it has just become a traditional baking item in our farm kitchen around the holidays. What is ideal about this recipe is the quantity which it yields. In addition, it uses such a small amount of molasses, it's ideal to use up that last little bit hanging out in the jar leftover from making cookies or bread.
Ingredients:
1 cup butter (no substitutes)
1/4 cup packed brown sugar
1/4 cup molasses
2-1/4 cups all-purpose flour
2 cups very finely chopped walnuts (I use 1 cup walnuts, 1 cup almonds & pulse in blender)
1/2 cup powdered sugar
Cream butter and sugar with electric mixer using paddle attachment. Scrape down sides of bowl, add molasses and mix till combined. Add flour and nuts till mixture resembles course crumbles.
Using small cookie scoop, scoop dough and use hands to shape and roll mixture into 1-1/4 inch balls. The warmth from your hands will soften the butter and allow you to shape the cookies into balls. If you are making several batches, I have found you will need to wash your hands with warm water to keep your hands warm and in direct contact with the dough to allow the best shaping.
Place on ungreased cookie sheets and bake in a preheated 325 degree oven about 20 minutes or until set. Don't bake too long or you will break your teeth when biting into these nuggets. Transfer to a wire rack and allow to cool.
Place powdered sugar into a zip bag. Add cookies a few at a time and shake gently to coat. Store in an airtight container. Makes approximately 56.
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