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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Line 2 baking sheets with parchment paper.
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3
Set aside.
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4
Toast nuts.
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5
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.
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6
Cool.
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7
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).
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8
Or the nuts can be hand chopped until very fine.
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9
Set aside.
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10
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
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11
Beat in the vanilla extract.
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12
Add the remaining flour and salt and beat until combined.
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13
Stir in the nuts.
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14
Cover and refrigerate the dough for about 1 hour or until firm.
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15
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.
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16
Bake about 12-15 minutes, or until the edges of the cookies start to brown.
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17
Remove from oven and place on a wire rack to cool for about 5 minutes.
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18
Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
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19
Store in airtight container for up to 10 days.
