This is one of my staple cookie recipes for holiday baking. I’m sure I’m not the only one who bakes similar cookies around Christmas. Nevertheless, I thought I’d share the foolproof recipe that’s been tweaked and perfected over the years.
I love using a combination of toasted (always toasted) walnuts and pecans, but either one will work well. When I grind the nuts in a food processor, I pause to take some coarsely ground nuts out to add them later, and then grind the rest finely; it makes quite a difference in taste. I don’t cover the cookies with icing sugar until they are completely cool since I find a melted grease-like thick layer of icing sugar unattractive. I bathe them in icing sugar once they are cool.