1. Preheat oven to 350 degrees F (175 degrees C). 2. Line 2 baking sheets with parchment paper. Set aside. 3. Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool. 4. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside. 5. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). 6. Beat in the vanilla extract. 7. Add the remaining flour and salt and beat until combined. 8. Stir in the nuts. 9. Cover and refrigerate the dough for about 1 hour or until firm. 10. Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets. 11. Bake about 12-15 minutes, or until the edges of the cookies start to brown. 12. Remove from oven and place on a wire rack to cool for about 5 minutes. 13. Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely. 14. Store in airtight container for up to 10 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
