These are similar to Russian Tea Cakes or Mexican wedding cookies.
- 2/3 cup of walnuts, toasted
- 1 cup butter, room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- powdered sugar for sifting on top
Toast Nuts: place nuts on a baking sheet and bake at 350 for about 8-10 minutes, until lightly toasted. Cool completely. Place them in the food processor (fitted with the metal blade) with 2 tablespoons of flour from recipe. Process until finely ground (not a paste).
In the bowl of an electric mixer (or hand mixer) beat the butter and sugar until light and fluffy (about 2 minutes). Beat in vanilla. Add the remaining flour and salt and mix until combined. Stir in the nuts.
Cover and refrigerate the dough about 1 hour.
Form the chilled dough into 1 inch balls and place them 2 inches apart on ungreased non-stick baking sheet Bake at 350 for about 12 minutes until slightly brown. Remove from baking sheet and cool on wire rack for about 5 minutes.
Put powdered sugar in a sieve and sift over slightly cooled cookies..
Store in an airtight container.