Recipe courtesy of Judy's Kitchen (
Rating:  10 out of 10
INGREDIENTS:  1/2 cup (1 stick) unsalted butter
1/2 cup toasted walnuts or pecans
1-1/8 cups all-purpose flour
1/4 cup confectioner’s sugar
1/2 vanilla bean, scraped (put the scraped pod in your sugar jar, or make vanilla powder)
1/8 tsp. sea salt
1 tsp. vanilla extract

Confectioner’s Sugar Coating:  1/2 cup 10X sugar + 1/2 tsp. vanilla powder

Heat oven to 350F.  Place all ingredients in the work bowl of a food processor.  Pulse till mixture forms a dough (about 1 minute or so), scraping sides + bottom as needed.  Turn mixture out onto lightly floured board and roll slightly rounded teaspoons of dough into balls.  Place balls, 1” apart, on ungreased cookie sheet.  Bake 11-13 minutes, till set but not browned.  (The undersides should be lightly browned, and tops should start to crack.)  Transfer carefully to wire rack.  Place coating ingredients in resealable sandwich bag; seal; shake well to distribute vanilla powder.  Carefully toss hot cookies, two at a time, in coating and place back on rack to finish cooling.  When completely cool, repeat process for a second coating.    Butter balls made with confectioner’s sugar will be more fragile, so handle them very lovingly or you will have cookie pieces instead of cookies.  Yield:  24-25