Ingredients

• 9 ounces unsalted butter, softened
• 1/2 cup confectioners' sugar, plus more for rolling
• 1 1/2 teaspoons pure vanilla extract
• 2 cups flour
• 2 1/2 cups unsalted cashews, finely ground (11 oz)
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 375.

2. Line 2 large baking sheets with parchment paper.

3. In a large bowl, beat the butter with ½ cup of the confectioners’ sugar with hand mixer at medium speed until creamy.

4. Add the vanilla extract.

5. Slowly beat in the flour, roasted cashews and salt until well combined.

6. Divide the dough into 4 equal parts and shape into 1” logs.

7. Wrap logs in plastic wrap and refrigerate until firm, at least ½ hour.

8. Cut 1” pieces off of the refrigerated logs, and roll into balls.

9. Place balls about ¾” apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.

10. Fill a shallow bow or pie plate with 2 cups of confectioners’ sugar.

11. Immediately roll the hot cookies in the sugar to coat, a few at a time.

12. Place on racks to cool.

13. Once cookies are cooled, re-roll them again in confectioners’ sugar, so coating looks nice and white and even!

14. Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.