Makes 5 dozen • Prep Time 15 to 20 minutes • Cook Time 15 minutes

These nutty, buttery cookies practically melt in your mouth. They’re very delicate, so be sure to pack with layers of tissue paper if giving them as gifts.

2 sticks unsalted butter, at room temperature
¼ cup confectioners’ sugar, plus additional for rolling
1 teaspoon pure vanilla extract
2 cups flour
2 cups walnut halves, lightly toasted, cooled and finely ground

1. Preheat oven to 375F.

2. In a stand mixer, beat butter, sugar and vanilla until smooth and creamy. Scrape down the sides of the bowl. Slowly add flour and walnuts and beat until well incorporated. Scrape down the sides of the bowl and beat again.

3. Form the dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake until the cookie edges just begin to brown, about 15 minutes. If baking 2 sheets at a time, alternate halfway through baking. Use a spatula to transfer the cookies to a wire rack. Let cool, then roll in confectioners’ sugar. Repeat with the remaining dough, letting the cookie sheets cool completely between batches.

Tip: Be sure to let the cookies cool completely before rolling in the confectioners’ sugar, or else the sugar will melt and clump.