- Level: Easy
- Total: 1 hr 55 min
- Prep: 25 min
- Inactive: 1 hr 5 min
- Cook: 25 min
- Yield: 45 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 45 servings
- Calories
- 100
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 27 mg
- Level: Easy
- Total: 1 hr 55 min
- Prep: 25 min
- Inactive: 1 hr 5 min
- Cook: 25 min
- Yield: 45 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 45 servings
- Calories
- 100
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 27 mg
Ingredients
Directions
- Heat oven to 325 degrees F and arrange racks in upper and lower third.
- Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside.
- Put butter in the bowl of a stand mixer fitted with the paddle attachment and mix over medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes.
- Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts.
- Shape dough into 1-tablespoon balls and place on parchment-lined baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets.
- Meanwhile, put some powdered sugar in a medium bowl. After 5 minutes, roll the cookies in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving.
