Yield
Makes 5 dozen

How to Make It

Step 1

Put nuts in a 9-inch cake or pie pan. Bake in a 350° oven until pale gold under skin, 10 to 12 minutes. Pour nuts into a towel and rub briskly with the cloth to remove as much skin as possible. Lift nuts from towel and finely chop. Wipe out pan.

Step 2

Cut butter into chunks and put in a large bowl. Beat with a mixer on high speed until fluffy. Add 1/3 cup of the powdered sugar and the vanilla; beat on slow speed to incorporate, then beat on high speed until fluffy.

Step 3

On low speed, mix in flour and salt, then beat until blended.

Step 4

Stir in nuts.

Step 5

Shape dough into 1-inch balls. Place about 2 inches apart on baking sheets.

Step 6

Bake in a 300° oven until cookies no longer feel soft when gently touched but are not browned, about 18 minutes. (If using one oven, alternate pan positions after 8 to 10 minutes.) Cool on pans about 5 minutes.

Step 7

Place remaining powdered sugar in cake pan. Gently roll hot cookies, a few at a time, in sugar to coat well. Set cookies slightly apart on piece of waxed paper (about 20 in. long) until almost cool, then roll in sugar again. Return cookies to paper in a single layer. Shake cocoa through fine strainer over cookies. Let cookies cool.

Step 8

Serve, or store airtight at once for up to 3 days. Freeze to store longer.

Step 9

Nutritional analysis per cookie.

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