So delicious you can’t eat just one! Yeah… those!
Ingredients:
1 1/2 cups walnuts
8 ounces unsalted butter, at room temperature
1 vanilla bean, split and seeds scraped out
2 cups powdered sugar
1/4 teaspoon Kosher salt
2 cups all-purpose flour
Method:
Preheat the oven to 350°.Line 2 large cookie sheets with parchment paper.
Spread the walnuts on a rimmed baking sheet and bake for about 8 minutes, until golden brown. Remove and cool. Chop walnuts fine, set aside.
Reduce the oven temperature to 325’F Degrees.
In a standing mixer fitted with the paddle, beat the butter with the vanilla bean seeds at high speed until pale, about 2 minutes.
Add 1 cup of the powered sugar and beat at medium-high speed until light and fluffy, about 5 additional minutes minutes- (making sure to scraping down the side and bottom of the bowl with a rubber spatula halfway through the process.) Reduce to low speed, add the salt and gradually add the flour and the finely chopped walnuts. Mix only until the cookie dough comes together. Again, scraping down the sides and bottom of the bowl.
With a small potion scoop, or a tablespoon- portion the dough into 1 inch balls. Roll and arrange them on the prepared cookie sheets.
Bake the cookies for about 15-20 minutes, until they are lightly browned on the bottom rotating the sheet pans in the oven; half-way through the process.
Remove and cool about 5 minutes. This will allow the delicate cookies to firm up on the baking sheet.
Place the remaining 1 cup of powdered sugar in a small bowl. Roll the cookies while still warm in the powered sugar to coat, and allow to completely cool on a cookie rack. Once cool re-roll in the sugar.
Chef Gigi Gaggero 