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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- 1/2 cup ground walnuts
- 1/2 cup confectioners' sugar, plus more for serving
Method
- With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy.
- Add the granulated sugar and beat until well blended.
- Beat in the flour, and then the chopped and ground walnuts.
- Remove the dough from the bowl and form into a large disc.
- Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator.
- Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces.
- Roll each piece of dough between your palms into 2-inch balls.
- Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart.
- Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
- Cool the cookies for 5 minutes on the baking sheet.
- Toss the warm cookies in the confectioners' sugar.
- Transfer the sugarcoated cookies to a rack to cool completely.
- (The cookies can be prepared 2 days ahead.
- Store them in an airtight container at room temperature.)
- Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.
