Ingredients:
- 1 cup all-purpose flour
- 1 cups finely chopped nuts(i used almonds and hazelnuts)
- A pinch of salt
- 50 g unsalted butter, softened but still cool
- 1/4 cup granulated sugar
- 1/2 teaspoons vanilla extract
- 1/2 cup powdered sugar, for rolling cookies after baking
Directions:
Preheat oven to 325 degrees F and adjust the oven racks to the upper- and lower-middle positions. Line baking sheets with parchment paper.
Grind the nuts to a coarse powder.
In a bowl mix together sugar and butter(at room temperature).
Cream them on medium speed until light and fluffy, about 2 minutes).
Mix the dry ingredients flour and the salt in a medium bowl.
Add the ground nuts to the flour mixture.
Add the butter mixture to it.
Roll it into a dough.
Prepare small balls out of it.
Place them on the prepared baking sheets. The cookies will only spread a little bit, so you can place them fairly close together.
Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
Cool the cookies on the baking sheets for 2 minutes, and allow to cool to room temperature, about 30 minutes.
Dip the cookies in the powdered sugar. in a large zip-top bag and gently toss to coat them thoroughly. Allow the cookies to sit for at least an hour, or up to overnight.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
Grind the nuts to a coarse powder.
In a bowl mix together sugar and butter(at room temperature).
Cream them on medium speed until light and fluffy, about 2 minutes).
Add the ground nuts to the flour mixture.
Add the butter mixture to it.
Roll it into a dough.
Prepare small balls out of it.
Place them on the prepared baking sheets. The cookies will only spread a little bit, so you can place them fairly close together.
Bake until the tops are pale golden and the bottoms are just beginning to brown, 17 to 19 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
Cool the cookies on the baking sheets for 2 minutes, and allow to cool to room temperature, about 30 minutes.
Dip the cookies in the powdered sugar. in a large zip-top bag and gently toss to coat them thoroughly. Allow the cookies to sit for at least an hour, or up to overnight.
Cookies can be stored in an airtight container at room temperature for up to 5 days.