2/3 cups toasted nuts (hazelnuts, pecans, walnuts are all good choices - I used walnuts this time)
2 cups of flour, divided
1 cup of unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup confectioners' sugar to roll baked cookies in
Preheat oven to 350 F. Line 2 baking sheets with parchment.
Toast the nuts in a dry skillet on top of the stove over low heat, stirring frequently. (This should take about 5 - 8 minutes.) Cool.
Place cooled, toasted nuts and 2 tablespoons of the flour in a food processor, and finely chop the nuts, being careful not to over-process the nuts to a paste. Set aside.
In bowl of mixer, cream the butter and sugar until light and fluffy, about 1 - 2 minutes. Beat in vanilla. Add remaining flour and salt, and beat until well-combined. Stir in nuts. Cover and refrigerate dough for about 1 hour or until dough is firm.
Form the dough into walnut-sized balls, and place them 2 inches apart on prepared baking sheets.Bake 12 - 15 minutes, until the edges of the cookies start to turn golden. Remove from oven and place on cooling rack for about 3 minutes.
In a large bowl, sift remaining powdered sugar. Roll warm cookies in powdered sugar until well-covered.
Store in an airtight container.
Makes about 3 dozen cookies.