Recipe by FloridaNative
From the Joyofbaking.com, my friend Wendy made these cookies during our Operation Baking Gals 'baking day' -- these are one of my FAVORITE cookies, I can never eat just one. NOTE: There is a 1-hour 'rest' time for the dough to firm up once it is mixed. This is not included in the prep time.
- 158.51 ml toasted pecans or 158.51 ml walnuts or 158.51 ml hazelnuts
- 236.59 ml unsalted butter, room temperature
- 59.14 ml confectioners' sugar (powdered or icing sugar)
- 4.92 ml pure vanilla extract
- 473.18 ml all-purpose flour
- 1.23 ml salt
- 236.59 ml confectioners' sugar, sifted (powdered or icing sugar)
Directions See How It's Made
- Preheat oven to 350 degrees F (175 degrees C).
- Line 2 baking sheets with parchment paper. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
- Store in airtight container for up to 10 days.