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1
In your food processor, pulse together the sugar and the walnuts until they reach a fine powder with a few itty-bitty walnut chunks left to spare. Slice the butter into cubes and add it into the food processor. Pulse until the ingredients are smooth. Add both the almond and vanilla extracts. Pulse to combine.
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2
In a medium-sized bowl, sift together the flour and the salt. In 1/4 cup increments add the dry mixture into the food processor and pulse after each. Repeat this step until all of the flour is incorporated, and the mixture has formed a nice, soft ball of cookie dough.
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3
Wrap the dough in a sheet of plastic wrap and refrigerate for at least 1 hour and 30 minutes.
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4
Preheat the oven to 325 F and line two baking sheets with parchment paper.
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5
Once chilled, remove the dough from the refrigerator and unwrap it. Start pinching off teaspoon-sized pieces of dough. Roll each piece into a 1 inch ball and place onto the prepared sheet. Spread the balls evenly on the baking sheets (about 1 1/2 inches apart). Bake at 325 F for 20-25 minutes or until the tops just begin to brown.
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6
Remove them from the oven and place immediately on a wire rack. Wait about 10 minutes for the cookies to slightly cool.
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7
Meanwhile, pour the confectioners' sugar into a bowl. After the cookies have slightly cooled, toss them gently in the sugar. Place them immediately back on the wire rack and let them cool completely for about 2 hours.
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8
Dust again with confectioners' sugar.
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9
These cookies will keep for a week or two in an airtight container. Enjoy!
