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1
With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy.
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2
Add the granulated sugar and beat until well blended.
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3
Beat in the flour, and then the chopped and ground walnuts.
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4
Remove the dough from the bowl and form into a large disc.
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5
Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
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6
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
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7
Remove the chilled dough from the refrigerator.
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8
Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces.
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9
Roll each piece of dough between your palms into 2-inch balls.
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10
Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart.
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11
Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
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12
Cool the cookies for 5 minutes on the baking sheet.
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13
Toss the warm cookies in the confectioners' sugar.
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14
Transfer the sugarcoated cookies to a rack to cool completely.
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15
(The cookies can be prepared 2 days ahead.
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16
Store them in an airtight container at room temperature.)
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17
Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.
