Walnut Cookies (Polvorones)

Directions

1. 1
   With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy.
2. 2
   Add the granulated sugar and beat until well blended.
3. 3
   Beat in the flour, and then the chopped and ground walnuts.
4. 4
   Remove the dough from the bowl and form into a large disc.
5. 5
   Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
6. 6
   Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
7. 7
   Remove the chilled dough from the refrigerator.
8. 8
   Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces.
9. 9
   Roll each piece of dough between your palms into 2-inch balls.
10. 10
    Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart.
11. 11
    Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes.
12. 12
    Cool the cookies for 5 minutes on the baking sheet.
13. 13
    Toss the warm cookies in the confectioners' sugar.
14. 14
    Transfer the sugarcoated cookies to a rack to cool completely.
15. 15
    (The cookies can be prepared 2 days ahead.
16. 16
    Store them in an airtight container at room temperature.)
17. 17
    Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time.