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butter, unsalted, softened
real vanilla extract
turbinado sugar (raw sugar)
Preheat oven to 350-degrees.
Spread nuts out in a layer on a jelly roll pan and bake them stirring occasionally, until they are well browned, about 10-13 minutes (they will smell toasted and nutty).
Transfer pan to a wire rack to cool. When cool using a food processor, grind nuts with 1/4 cup of the flour. Set aside.
Using an electric mixer, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and beat well.
Sift together remaining 1 3/4 cups flour, the salt and baking powder and then add to dough, mixing until just combined. Stir in nut mixture.
Form dough into a disk, wrap in plastic wrap and chill for at least 3 hours.
Preheat oven to 325-degrees.
Roll dough between two sheets of wax paper to 3/16 inch thickness.
Cut into 1 inch squares. Sprinkle with turbinado sugar. Place them 1 inch apart on an ungreased cookie sheet (do not re-roll scraps).
Prick twice with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack.