1 pound (4 sticks/16 oz./452g) unsalted butter, at room temperature
1 cup confectioners' sugar, plus extra for dusting
2 tablespoons vanilla extract
1 teaspoon salt
2 cups finely chopped pecans or almonds
5 cups sifted cake flour
Preheat oven to 350 degrees F (180 C). Butter 2 baking sheets.
In a bowl, using an electric mixer set on medium speed, beat together the butter and the 1 cup confectioners' sugar until light and fluffy, 10-15 minutes. Add the vanilla, salt and chopped nuts and beat just until combined.
Using a wooden spoon, stir in the flour, being careful not to overmix.
Form the dough into torpedo or round shapes about the size of small walnuts and place on the prepared baking sheets. Bake in preheated 350 degree F (180 C) oven for 10-12 minutes, or just until very lightly browned on the bottoms, switching pan positions halfway through baking.
Remove from the oven and set the baking sheets on wire racks to cool.
Place confectioners' sugar in a large bowl. When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat them on all sides. As the cookies continue to cool,
occasionally toss them again with sugar, trying to coat with as much sugar as possible. When fully cooled, serve the cookies or place in an airtight container and store at room temperature for up to 1 week.
Makes about 50 cookies.
Date: February 23, 2002