Cream butter and add powdered sugar, vanilla and water. Add flour, salt and grated nuts, mixing until dough is smooth and cleans the side of the bowl.
Form dough into two large balls, wrap in plastic wrap and chill 1 hour.
Shape dough into small balls, then flatten. Bake on greased cookie sheet for 1 hour in a 250F oven. Roll in powdered sugar while still warm.
Martha Daniels shows you how to prepare this recipe.
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.