Yield: About 24 Cookies
Total Time: 1 hour
½ cup unsalted butter, at room temperature
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup finely chopped Diamond Walnuts
Preheat oven to 350. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside. Line a baking sheet with parchment paper; set aside.
In the bowl of a food processor, combine the walnuts and flour; pulse until the walnuts are ground to a powder; set aside.
In a large bowl, using an electric mixer on medium-high speed, beat the butter, sugar and vanilla together until smooth and creamy, about 2 minutes. On low speed, gradually add the flour mixture and mix to combine (do not over mix).
Using your hands, shape the dough into 1-inch balls; arrange on the prepared baking sheet, about 2-inches apart. Bake until lightly browned and set, 10 to 14 minutes. While still warm, remove from the baking sheet and gently roll in powdered sugar; set on a wire rack to cool. Roll in powdered sugar again.
Store in an airtight container, at room temperature, for up to 2 weeks. Roll in powdered sugar before serving.