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You need to make sure they are cooled before storing them, otherwise they will get soggy. Once cooled, store them in an airtight container. The cookies can be prepared up to 2 days ahead. Transfer the sugar-coated cookies to a rack to cool completely. Toss the warm cookies in the powdered sugar. Cool the cookies for 5 minutes on the baking sheet. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.īake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Put the confectioners' sugar in a large bowl. Wrap separately in plastic and chill until cold, about 30 minutes. Divide the dough in half, forming each half into a ball. Beat in the flour, then the ground and chopped walnuts.
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Add the granulated sugar and beat until light and fluffy, about 2 minutes. Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.īeat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes.
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Roughly chop the remaining 1 cup walnuts. Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground.
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