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Ingredients
- 8 ounces unsalted butter at room temperature (1 cup)(236 grams)
- 1/2 cup confectioners sugar (30 grams)
- 1 cup confectioners sugar for rolling cookies (60 grams)
- 2 1/4 cup all purpose flour (300 grams)
- 1 cup chopped nuts walnuts/pecan/almonds (100 grams)
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1 tablespoon ice cream scooper
Instructions
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Oven 325 degrees Fahrenheit (160 Celsius), toast the walnuts in the oven for a few minutes until fragrant. Remove and coarsely chop in a food processor or by hand.
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In a large bowl add butter and add 1/2 cup of the confectioners sugar. With a hand held mixer whisk until light and fluffy. Keep scraping the sides so it gets all mixed well. About 5 minutes.
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Keep mixing and add vanilla and salt.
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Sift in the flour, with mixer on low speed slowly mix. Now add the chopped nuts. Keep mixing for a minute until dough forms.
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Let it cool in the fridge about 15 minutes.
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Using ice cream scooper scoop the dough out and scrape on the side of the bowl to be sure scooper is full.
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Place on a cookie sheet lined with parchment paper. Place cookie 2 inches apart. It makes about 36 cookies.
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Bake at 325 degrees Fahrenheit (160 Celsius), For about 25 or slightly golden underneath. Don’t over cook.
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Roll the hot cookie in confectioners sugar and place on a cookie rack to cool. Once cooled sprinkle with remaining sugar. It’s a wonderful buttery, crumbly and delicious cookie.
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Enjoy!
