Serves 48

Adapted from Bon Appétit, December 2000.

This is a great shortbread-style nut cookie for the holidays. Half of the cookies are rolled in a granulated sugar mixture and the other half are sprinkled with a powdered sugar mixture. Two looks for one tasty cookie!

Ingredients:
1½ cups granulated sugar
2½ teaspoons ground Cardamom Seed
1½ cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons Nielsen Massey Vanilla Extract
1 teaspoon Orange or Lemon Zest (fresh or dried)
¼ teaspoon salt
2 cups all purpose flour
1½ cups walnuts, toasted, finely chopped

Instructions:
Mix 1 cup granulated sugar and ½ teaspoon cardamom in large bowl. Mix all of the powdered sugar and ½ teaspoon cardamom in medium bowl. Set mixtures aside.

Combine remaining ½ cup granulated sugar, 1 ½ teaspoons cardamom, butter, vanilla extract, zest and salt in large mixer bowl. Beat at medium-high speed until well blended. Add flour and chopped nuts. Beat until smooth dough forms, scraping down sides of bowl occasionally. Gather dough into a ball and wrap in plastic wrap or wax paper. Chill 1 hour.

Preheat oven to 350°F. Using hands and 1 tablespoon dough for each cookie, roll into 48 balls and place on baking sheets about 1-1½ inches apart. Bake until golden, about 25 minutes. Let cool 5 minutes on sheets.

Coat half the cookies in the granulated sugar mixture while still warm. Let the other half cool completely, then sift powdered sugar mixture over.

Notes:
Can be made several days ahead. Store in airtight container