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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Set
aside.
Toast
Nuts: Place nuts on a baking sheet and
bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once
the nuts have cooled completely place them, along with 2 tablespoons
(25 grams) of the flour from the recipe, into your food processor, fitted with
a metal blade, and process until they are finely ground (but not a paste). Set
aside.
In the bowl of your electric mixer
(or with a hand mixer), cream the butter and sugar until light and fluffy (about
2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until
combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or
until firm.
Form the dough into 1 inch (2.54 cm)
balls and place 2 inches (5 cm) apart on the prepared baking sheets. Bake about
12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool
for about 5 minutes.
Meanwhile, line
another baking pan or tray with parchment or wax paper. Sprinkle about 1/2
cup of the confectioners' sugar on the bottom of the pan and then place the
slightly cooled cookies on top of the sugar. Place the remaining 1/2
cup of sugar in a fine strainer or sieve and then sprinkle the tops of the
cookies (or you can just roll the cookies in the sugar).
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